Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Veal, Breast of, with Spring Vegetables

Bone, roll, and braise the veal according to the directions already given for VEAL, BREAST OF, ROLLED AND BRAISED. Whilst it is in the stewpan prepare and cook separately young vegetables, such as young turnips, carrots, onions, new potatoes, beans, and green peas. When wanted, heat these in a little veal gravy, and place them fancifully round the veal. Pour a little of the sauce into the dish, and send the rest to table in a tureen.

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← VEAL, BREAST OF, STUFFED AND STEWED (another way)VEAL, BRIDE'S PIE OF (a Scottish dish) →