This recipe comes from the Creole Cook Book section of The United States Regional Cook Book, published in 1939. While the instructions are not very detailed, I’m sure anyone who is handy in the kitchen will figure it out. It looks pretty tasty, but I’d personally substitute the veal with another meat, perhaps chicken breast, or [...]

This recipe comes from Abalone to Zabaglione – Unusual and Exotic Recipes, published by Peter Pauper Press in 1957. 1 pound chopped lean beef 1/2 pound chopped lean pork 1/2 pound chopped lean veal 2 eggs, well beaten 2 cups milk 1 cup soft bread crumbs 2 teaspoons sale 1/2 teaspoon pepper 1 large onion, finely [...]

I have actually been refraining from posting veal recipes, but since a lot of my vintage cookbooks have veal recipes, I’m giving in and will post some of the more interesting ones. And now… Hungarian Veal Balls and Noodles! From the Skinner Dinners recipe brochure. 3/4 lb. ground veal round 1/4 chopped parsley 2 tbsp. [...]

This recipe is from Outdoor Meals That Fit The Spot (date unknown). 3/4 pound ground veal 1/4 pound ground lean pork 1 small clove garlic, minced 3 tablespoons finely chopped onion 1 cup soft bread crumbs 2 tablespoons grated cheese 1-1/4 teaspoons salt 1/4 teaspoon pepper 1 egg, beaten 1/2 cup milk Combine ingredients in [...]