To boil a Scragg of Veal

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Set on the Scragg in a clean Sauce-pan; to each Pound of Veal, put a Quart of Water, skim it very clean, then put in a good Piece of Upper-crust, a Blade of Mace to each Pound, a little Parsley tied with a Thread, cover it close, and let it boil very softly two Hours, and both Broth and Meat will be fit to eat.