To make a savoury Dish of Veal

Preparation info
    • Difficulty

      Easy

Appears in

By Hannah Glasse

Published 1747

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Method

Cut large Collops out of a Leg of Veal, spread them abroad on a Dresser, hack them with the Back of a Knife, and dip them in the Yolks of Eggs; season them with Cloves, Mace, Nutmeg