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Veal Koll
From Temperance cook book, 1887
Serves 5
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 24. The excerpt below is the record exactly as published.
VEAL KOLL. Two pounds of pork steak; three pounds of veal, chopped fine; ten crackers, rolled; one tablespoonful of thyme, summer savory, or parsley; six eggs; salt and butter
Cook this with the app: pantry check, scaling, and the assistant.