Hodgepodge of veal
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 "Hodgepodge of veal". [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:

Hodgepodge of veal. Hodgepodge of veal when half cooked, chopped marjoram & mint together, nutmeg, a handful of Genoa capers, butter, a little white wine or verjuice & butter, & stew well: if you want to have otherwise, take the yolk of an egg, & beat with wine & verjuice, without adding any herbs.

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]

Hodgepodge of beef. Stew the hodgepodge of beef with good herbs, with stuffed roots, with chopped veal, & beef grease all together, and when it is well chopped, put therein two or three raw eggs, nutmeg, pepper & ginger, a little salt, chopped mint & marjoram & mix together well, & fill the roots & stew together your hodgepodge. [Ouverture de Cuisine]

[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]


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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:6>. Accessed on June 3, 2020, 5:49 am.

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