To make a veal hodgepodge in mesnage
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make a veal hodgepodge in mesnage". [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 make a veal hodgepodge in mesnage. Take a thigh of veal that is half cooked, put thereon ground nutmeg, a salted lemon cut in slices, marjoram & mint, verjuice or white wine & butter, & let stew well together.

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]

CXXVIII - To make hotch potch of "monege". Take eggs beaten a lot well and a little salt; take as much eggs as you want and with this flowers of flour (wheat flour) that you want make the said, or paste with these beaten eggs without other water. If you want of honey for each 10 eggs you want a good "chosselier" (no translation, another unknown measure) of honey, if you want with sugar for each ten eggs you want an ounce of sugar. They should be very tame and made immediately and have in mind that they need to be cooked immediately, because take note that neither wind nor sun (touch them) that sooner they spoil. They should be cooked in a pan that is not being smoked, thus you make them cook like that and make them and guard the earth that does not become thus, make them well clean. [Libro di cucina / Libro per cuoco]

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

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


[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]

[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]


[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 "Ouverture de Cuisine". Medieval Cookery.
  <>. Accessed on September 29, 2020, 6:59 pm.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <>. Accessed on September 29, 2020, 6:59 pm.

Home : Recipes : Menus : Search : Books : FAQ : Contact