Veal, Jugged
From Harper's cook book encyclopædia, 1902
Serves 3
Cooking time is two and a half to three hours.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 447. The excerpt below is the record exactly as published.
Veal, Jugged. — Take from 2 to 3 lbs. of lean veal, cut it into neat slices convenient for serving, and season with salt, cayenne, and pow- dered mace. Put the slices into an earthen jar, pour over them half a pint of strong stock, and add a small bunch of sweet herbs and a roll of thin lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.