The British Cookery Book

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

Roast Veal

1 page in this part of The British Cookery Book.

Roast Veal

426. Veal, in order to look and eat well, should be thoroughly done at a strong fire, and browned very evenly, with a certain amount of…

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