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pepper For Roasted/fried veal

This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

Pepper for roasted/fried veal. Take veal and roast it on a spit without letting it roast completely. Then you shall fry it in pork fat with onion. Then take bread and toast it good and brown and lay it to soften in wine and in puree of peas. And all the time let your veal stand stewing slowly in the fat with the onion. Then take ginger, cinnamon, grains of paradise, cloves, and saffron to give it a good colour. Add some verjuice and vinegar.


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