A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

A Loin of Veal

2 pages in this part of The British Cookery Book.

A Loin of Veal (Slices beyond which they)

slices, beyond which they are of loose and coarse fibre. But by turning up the leg, and cutting it exactly on the plan shown in the figure…

A Loin of Veal (Usually divided into two)

1278. A loin of veal is usually divided into two portions, the chump end and the kidney end. The latter merely requires to be divided Z…

Rights & ReuseThe complete text of The British Cookery Book (1864) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.