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Veal Pudding
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. L. Caldwell
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 242. The excerpt below is the record exactly as published.
VEAL PUDDING— Cut 2 lbs. of veal into small pieces H inch thick. Melt butter the size of an egg on a clean pan and lay in the veal, a few slices of bacon, a sprig of thyme and season with' pepper and salt. Simmer over a slow fire for 10 minutes, and then add 2 or 3- tablespoons of warm wate
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