I’ve been spending part of the weekend preparing for tomorrow’s talk to a group of museum and gallery colleagues about the 1906 Berlin Cook Book. Tonight’s recipe reminds me why I like cooking with historic recipes. I had a veal loin chop so I decided to make Fricassee of Veal using a recipe contributed by Mrs. D. Forsyth.
Mrs. D. Forsyth
I wasn’t expecting much from this recipe other than the usual gravy and meat.