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157 To Prepare veal Or hens

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

157 To prepare veal or hens. If you would prepare good veal, young chickens or hens, then cut the chickens or hens into four pieces and boil them all together in a good broth, as if you would cook them completely. And when they are a good halfway done, then take some green parsley and three fried slices of bread and the liver from a hen or from a chicken and tear it all up into pieces in an earthenware vessel and take the broth in which the chickens were cooked, strain it through a sieve and pour it over the hens or chickens. Let it cook over a small fire, put some saffron and pepper therein, then you have a good parsley sauce. And set it with the chickens on the fire, from this it tastes good.


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