Veal Scallop
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 26. The excerpt below is the record exactly as published.
EAL 'SCALLOP. Mrs. W. S. Holliday. Mince cold veal very fine; put a layer in the bottom of buttered baking dish, season with pepper, salt and a little nutmeg. Put a layer of fine crumbs, nexc veal and so on until dish is full. Wet with good broth and put a layer of crumbs wet with milk and mixed wilh a beaten egg
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