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Veal Steaks
From Twentieth century home cook book, 1905
Serves 2
A gravy made by stewing in a little hot water with some bits of veal, with a few oysters or mushrooms, seasoned, and poured over the steak is very nice.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 59. The excerpt below is the record exactly as published.
VEAL STEAKS. Beat them until tender ; then broil over clear, hot coals until well browned on both sides ; season with salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.