Day 253 Fricassee of Veal

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.

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