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To Make A Florentine.

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

To make a Florentine. Take the Kidney of Veale and boyle it a little, choppe it very fine. Then take Cloves, Mace and Pepper, and season it withall, then take an ounce of Biskets and as much of Carowayes, and put into your stuffe, make your paste of fine floure, butter Egges and Sugar and drive your paste very thin, and lay a sheet of paste in a dish and under it lay a little butter, and spread it abroad with your thumb, then lay your meat aloft on it in the dishe, then make the other sheet and cut it and lay it upon your meat. Then close it and cut it round about like a Starre, and set it in the Oven and let it abide a quarter of an houre, then take it out and wet it over with Butter, then cast sugar wet with rosewater upon it, then set it into the Oven again a little while, then take it out and serve it in.


Recipes with similar titles:

To make a florentine (The Good Housewife's Jewell)

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