Veal Steak with Mushrooms
From The paper-bag cookery manual, 1911
Best served with kidney potatoes.
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 21. The excerpt below is the record exactly as published.
Veal Steak with Mushrooms. Procure a thick fillet or steak cut from the leg-part of veal and flatten with a bat. Brush over both sides with the cut side of a lemon, then season with salt and pepper. Put a thinly cut slice of gammon on top, then place into a well buttered grease-proof paper-bag, fold over the end and fasten with clips. Place in a very hot oven on a grid shelf or trivet and cook quickly for the first 5 or 6 minutes, allowing altogether from 12 to 15 minutes, according to the thickness of the meat. To serve, slit open the paper-bag and carefully take out the steak, place on a hot dish together with the slice of gammon. Round the dish range neatly some broiled cup mushrooms, or baked tomatoes
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