A History of Food: Creamed Veal

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I’ve decided to travel through the decades the only way that truly matters: by eating my way through them. That’s right — I’m diving fork-first into some of the stranger, wilder, and downright questionable things people have willingly shoved into their face holes over the years. First stop: the 1920s. A glamorous time of jazz, flappers, and… Creamed Veal. Now, I know some folks are into veal. And cream-based sauces? Totally fine. But this dish? This one feels like a dare disguised as dinner. The recipe calls for mostly normal stuff: a pound of minced veal, eggs, white sauce, something called “gill cream” (??), and a few seasonings. You mash all of it together, steam it for an hour, and voilà—you’ve got yourself a culinary landmine that may or may not double as a gastrointestinal cleanse. I have no idea what’s in the white sauce. I also have no idea what “gill cream” is, but it sounds like something scraped off a fish with regrets. Shockingly, there are no actual photos of this dish online. Not one. Either it's so old, it predates cameras, or so horrifying, the internet refused to document it. The closest thing I found was veal in mushroom cream sauce, which honestly looks like five-star dining compared to this steamy meat egg situation. So… would you eat this? Or are we filing this one under “Great Depression was rough, huh?”