Veal Oysters
From The new Annie Dennis cook book, 1905
Serves 2
A delicious manner of cooking veal.
Presented as published in 1905. 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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 75. The excerpt below is the record exactly as published.
Veal Oysters Select nice white veal, cut in pieces the size of an oyster, pound well, dip in beaten egg, roll in cracker dust and fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.