Veal.—(No. 4.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

Accompaniments

bacon (No. 13) ↝ Beef, bacon, cooked [Bacon]
fried sausages (No. 87) ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
pickled pork ↝ Pork, cured, salt pork, raw [Pork Products]
greens, (No. 118 and following Nos.) ↝ Green beans, raw [String beans]
parsley and butter (No. 261) ↝ Parsley, raw [Not included in a food category]
onion sauce (No. 298) ↝ Onions, raw [Vegetables and Vegetable Products]

Veal recipes

receipts to cook veal, see from No. 512 to No. 521

Instructions (2)

This is expected to come to table looking delicately clean.
It is so easily discoloured, that you must be careful to have clean water, a clean vessel, and constantly catch the scum as soon and as long as it rises, and attend to the directions before given in the first chapter of the Rudiments of Cookery.

Original Text

Veal.—(No. 4.)

This is expected to come to table looking delicately clean; and it is so easily discoloured, that you must be careful to have clean water, a clean vessel, and constantly catch the scum as soon and as long as it rises, and attend to the directions before given in the first chapter of the Rudiments of Cookery. Send up bacon (No. 13), fried sausages (No. 87), or pickled pork, greens, (No. 118 and following Nos.) and parsley and butter (No. 261), onion sauce (No. 298).

N.B. For receipts to cook veal, see from No. 512 to No. 521.

Notes

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