Veal, Rissoles of
From Harper's cook book encyclopædia, 1902
Serves 4
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 450. The excerpt below is the record exactly as published.
Veal, Rissoles of. — To i lb. of cold veal, finely minced, allow half a tea- cupful of grated bread-crumbs, a teaspoonful of powdered sweet herbs, a teaspoonful of grated lemon -peel, a pinch of cayenne pepper, and two well -beaten raw eggs
Cook this with the app: pantry check, scaling, and the assistant.