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Veal Toast

Name: Veal Toast
Yield: 2 servings
Ingredients: One cup of chopped veal; 1 cup of hot water; a piece of butter as large as a butternut; 1 teaspoon of salt; 1/2 teaspoon of pepper

From The household cook book, 1902

Serves 2

Dip crusts in hot water if hard.

Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 104. The excerpt below is the record exactly as published.

VEAL TOAST. — One cup of chopped veal, 1 cup of hot water, a piece of butter as large as a butternut, 1 teaspoon of salt, and ^ tea- spoon of pepper

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