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

To Stew a Breast of Veal

1 page in this part of The British Cookery Book.

To Stew a Breast of Veal

SCOTCH COLLOPS (WHITE). 436. Cut them off the thick part of a leg of veal, the size and thickness of a crown-piece; put a lump of butter in…

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