Dinner
Minuten Fleisch
The original 1910 method for Minuten Fleisch, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1½ lbs. veal cut in thin slices
- Salt and pepper
- ⅔ cup claret wine
- Flour
- 1⅓ cups Brown Stock
- Juice 1 lemon
- 2 sprigs parsley
Historical transcription
Source method
- 1
Pound veal until one-fourth inch thick and cut in pieces for serving. Sprinkle with salt and pepper, put in baking-pan, pour over wine, and let stand thirty minutes. Drain, dip in flour, arrange in two buttered pans, and pour over remaining ingredients and wine which was drained from meat. Cover, and cook slowly until meat is tender. Remove to serving dish and pour over sauce remaining in pan.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.