FoodReference Website

Recipe Section - FoodReference.com

  Home   ][   Food Articles   ][   Food Trivia   ][   Cooking Tips   ][   RECIPES   ][   Today in Food History   ][   Who's Who   ][   Food Quotes   ][   Videos   ][   Trivia Quizzes   ][   Crosswords   ][   Food Poems   ][   Cookbooks   ][   Food Posters   ][   Free Magazines   ][   Recipe Contests   ][   Gardening   ][   Gourmet Tours & Schools   ][   Key West   ][   Food Festivals  

You are here >  HomeRecipes

 1796 COOKBOOKMEATS >  Veal Stake >
 

Next

 



Search Locally
What:  
Where:
Browse by State
• All Local Guides
• Alabama
• Alaska
• Arizona
• Arkansas
• California
• Colorado
• Connecticut
• DC
• Delaware
• Florida
• Georgia
• Hawaii
• Idaho
• Illinois
• Indiana
• Iowa
• Kansas
• Kentucky
• Louisiana
• Maine
• Maryland
• Massachusetts
• Michigan
• Minnesota
• Mississippi
• Missouri
• Montana
• Nebraska
• Nevada
• New Hampshire
• New Jersey
• New Mexico
• New York
• North Carolina
• North Dakota
• Ohio
• Oklahoma
• Oregon
• Pennsylvania
• Rhode Island
• South Carolina
• South Dakota
• Tennessee
• Texas
• Utah
• Vermont
• Virginia
• Washington
• West Virginia
• Wisconsin
• Wyoming

 

Search FoodReference.com

 

Recipes from American Cookery
 by Amelia Simmons (1796)

MEATS
Veal Stake.

Take slices of veal half an inch thick, broil 20 minutes with a live fire, salt and pepper, dust on flour when broiling; when done butter added will make a beautiful gravy.

 

RELATED RECIPES:

  MEATS   ][   Alamode Beef   ][   General Rules for Boiling   ][   Roast Lamb   ][   Roast Mutton   ][   Roast Veal   ][   Soup of Lamb’s Head and Pluck   ][   Soup, Made of a Beef’s Hock   ][   To Alamode a Round of Beef   ][   To Alamode a Round   ][   To Boil Ham   ][   To Broil a Beef Stake   ][   To Broil Chickens   ][   To Dress a Beef Stake   ][   To Dress a Calve’s head   ][   To Dress a Turtle   ][   To Roast Beef   ][   To Smother a Fowl in Oysters  ][   Stuff Leg of Pork, Bake or Roast   ][   To Stuff a Leg of Veal   ][   To Stuff a Pig, to Roast or Bake   ][   To Stuff a Turkey   ][   To Stuff and Roast a Goslin  ][   To Stuff & Roast a Turkey or Fowl   ][   To Stuff and Roast 4 Chickens   ][   Veal Soup   ][   Veal Stake  


  Home   ][   About & Contact   ][   Chef James Bio   ][   Recipes: Main Category List   ][   Food History Articles   ][   Food Timeline   ][   Favorite Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 





Free Food Magazine Subscriptions