To make a veal loin stuffed & roasted
Prepared for [event name] on [date]
by [name]


Introduction
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
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
herbs
butter
eggs
yolks
nutmeg
ginger
cinnamon
sugar
salt
lemons
kidneys
bread
tarts
vinegar
oranges


[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]


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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:156>. Accessed on November 20, 2019, 9:25 am.




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