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To Bake A Brest Of veale


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

To bake a brest of veale. Take and breake the bones thereof in the middest and perboyle hym and take out the bones, and season him with pepper and salt, and lay him in the coffin with a little sweete butter, and close him vp then make a caudell of the yolkes of an egge and straine it, and boyle it in a chafing dish of coales and season it with suger, and put it in the pie and set it into the ouen againe.

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