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 Cutlets, Stewed

Cut a piece of the fillet into three parts, and trim from them all the skin. Stew all the trimmings with carrot and onions to make a light gravy, then add a little broth or warm water; add spice if approved, put in the pieces of veal, and stew them for two hours. Dish the cutlets, thicken the gravy, and pour it over them.

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