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Veal Steak from the Leg
From The art of German cooking and baking, 1922
Serves 3
Garnish steak with lemon slices.
Presented as published in 1922. 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 art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 25. The excerpt below is the record exactly as published.
VEAL STEAK FROM THE LEG. Quantity for G Persons. 2 % lbs. of veal 1 pinch of white pepper % lb. of butter % cup of water Salt
Cook this with the app: pantry check, scaling, and the assistant.