Veal Scallop

Ingredients

• 2 eggs
• milk
• crackers
• gravy from meat
• butter
• pepper
• salt

Method

1. 1

   Chop some cold roast or stewed veal very fine; put a layer on the bottom of a pudding dish well buttered; season with pepper and salt; next have a layer of finely-powdered crackers; wet with a little milk or some of the gravy from the meat.

2. 2

   Proceed until the dish is full; spread over all a thick layer of cracker-crumbs, seasoned with salt and wet into a paste with milk and 2 beaten eggs.

3. 3

   Stick pieces of butter all over it, cover closely, and bake half an hour; then remove the cover and bake long enough to brown nicely.

4. 4

   Do not get it too dry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 32. The excerpt below is the record exactly as published.

Veal Scallop — Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter

Cook this with the app: pantry check, scaling, and the assistant.