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A Florentine Of Flesh.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

A Florentine of Flesh. Take the Kidneies of Veale and chop them very small with Corance, dates, sinamon and Ginger, Sugar, salt, and the yolks of three Egs, and mingle altogither, and make a fine paste with yolks of egges, and butter, and let there be Butter in your dishe bottome, then drive them to small Cakes, and put one in the dish bottom, and lay your meat in, then lay your other upon your meat, and close them togither, and cut the cover and it, when it is baked then strew Sugar and serve it out.

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