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To Make A tarte Of An Eare Of veale


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To make a Tarte of an eare of Veale. Take two pound of great Raisons, and washe them cleane, and pick them, and take out the stones of them, and take two Kidneyes of Veale, and a peece of the legge which is leane, and boyle them altogether in a pot with the straint of the broth of mutton, and boyle it, and let it boyle the space of one howre, then take it vp and choppe it fine, and temper it with crummes of bread finely grated, ant take nine yolks of egs, & temper them altogether, and season them with sinamon, ginger, suger, and small Raisins, great raisons minced, Dates and Saffron. Then take fine flowre and water, and three yolkes of Egges, Butter and saffron, and make them like a round Tart close with a couer of the same paste, and set him in the Ouen, and let him stand one howre, then take him forth, and endore it with Butter and cast a powder of synamon, Ginger, and suger, and so serue it.

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