Home Recipes Cook Books Food Categories Featured

Trouhindella

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Chop fine two pounds of veal, fat and lean together; slice crumb of

bread into some warm milk: squeeze it out of the milk and put it to the

veal; season with pepper, salt, and nutmeg; make it up in three balls,

and fry it in butter half an hour. Put a quart of mutton or veal broth

into the pan, and let it stew three quarters of an hour, or till it is

reduced to a quarter of a pint of strong gravy.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1743 times.

Home Made Cookies.ca