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M. J. Delaney cookbook, 1933
Page 180
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3/4 cup canned tomatoes or 2 small fresh ones. 1 pt. sour milk Pepper and salt to taste Mince onions and fry in heavy frying pan with fat, cooking only till they are golden color. Add meat and cook for 15 minutes. Add tomatoes, milk, salt & pepper. Simmer 15 minutes longer or until meat is tender. Take out meat and keep in a warm place, cook sauce left in pan for another ten minutes. Place veal on platter and pour sauce over. Serve piping hot.
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3/4 cup canned tomatoes or 2 small fresh ones. 1 pt. sour milk Pepper and salt to taste Mince onions and fry in heavy frying pan with fat, cooking only till they are golden color. Add meat and cook for 15 minutes. Add tomatoes, milk, salt & pepper. Simmer 15 minutes longer or until meat is tender. Take out meat and keep in a warm place, cook sauce left in pan for another ten minutes. Place veal on platter and pour sauce over. Serve piping hot.
Szathmary Culinary Manuscripts and Cookbooks
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