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Hannah Glasse

Veal Blanquets

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Art of Cookery Made Plain and Easy
The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Method

Roast a Piece of Veal, cut off the Skin and nervous Parts, cut it into little thin Bits, put some Butter into a Stew-pan over the Fire with some chopp’d

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