To boyle a Rack of Veale on the French fashion
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To boyle a Rack of Veale on the French fashion". [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:

To boyle a Rack of Veale on the French fashion. CUt it into Steakes, cut a Carrot, or Turnup in pieces, like Diamonds, and put them into a Pipkin with a pinte of white Wine, Parsley bound in a Fagot, a little Rosemary, and large Mace, and a sticke of Sinamon: pare a Lemmon, or Orenge, and take a little grose Pepper, halfe a pound of Butter: boyle all together vntill they be enough: when you haue done, put in a little Sugar, and Uergis. Garnish your Dish as you list.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

veal
pasternaks
wine
parsley
rosemary
mace
cinnamon
lemons
oranges
pepper
butter
sugar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

carrot:


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:85>. Accessed on October 19, 2019, 8:28 am.




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