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Veal Scallop

Name: Veal Scallop
Yield: 1 servings
Ingredients: Chop cold roast veal very fine; cover with a layer of rolled soda biscuits; small pieces of butter; moisten well with milk; cover the whole with broth and milk

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 155. The excerpt below is the record exactly as published.

Veal Scallop Chop cold roast veal very fine; put a layer in bottom of pudding dish, season with salt and pepper, cover with a layer of rolled soda biscuits and small pieces of butter; moisten well with milk, and continue until dish is filled; cover the whole with broth and milk

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