Veal, Jugged (another way)
From Cassell's dictionary of cookery, 1892
Serves 3
Time to cook: about 3 hours.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2140. The excerpt below is the record exactly as published.
Veal, Jugged (another way). — Cut some slices of veal, and put them into an earthen jug with a blade of mace, a little pepper, salt, and nutmeg, a sprig of sweet herbs, and a bit of lemon-peel. Cover the jug closely, that the steam may not get out ; set it in a pot of boiling water, and about three hours will do the meat. About half an hour before it is done, put in a bit of butter rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.