A Sauce for Veal and for Young Chickens
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "A Sauce for Veal and for Young Chickens". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

A sauce for veal and for young chickens. Take veal and chickens, which you cut in pieces. Then stove/stew them in a pot with pork fat and with meat broth. Then you shall take bread that has softened in meat broth. Take also with this the chickens' livers. Put this [mixture] to boil in a special pot. Add to this parsley, marjoram and other good spices/herbs, and yolks of eggs which have been hard-boiled. Then put this all together through a strainer. Then take a good amount of parsley all raw; grind this and pass it through [the strainer] with the broth. These are the spices which belong in this, to wit: cinnamon ginger, grains of paradise, nutmegs, cloves. Mix all this together with verjuice. Then set it to boil it all together.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:29>. Accessed on July 5, 2020, 6:16 am.

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