To make a veal loin stuffed & roasted
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 loin stuffed & roasted". [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 loin stuffed & roasted. Take good stuffing herbs, & chop them very finely, make them fried in butter: put therein 4 egg yolks, nutmeg, ginger, cinnamon, a little sugar, salt, & make it a little cooked, not too much: then chop a salted lemon mixed with the stuffing: then take a loin of veal that is a little parboiled: then put the stuffing under the kidney of the veal, & cover it with a doubled caul of veal, & attach it with skewers that nothing falls out, then when cooked take the kidney out, & chop it: put therein two egg yolks, a little sugar & cinnamon, a little salt, & put the aforesaid kidney on the toasted bread, & put it in a tart pan with butter therein, & put covers on them with fire, that the roasts will be well chaffed a little, & put all around the plate where the loin of veal is, & cast all the fat on the loin with vinegar, & oranges cut into pieces thereon.

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 "Ouverture de Cuisine". Medieval Cookery.
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