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196 brisetten Are Made In The Following Manner

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

196 Brisetten are made in the following manner. Cut veal from the haunch, cut it into fine, thin strips about a finger's thickness and beat them thoroughly on both sides with the back of a knife. Take kidney suet and chop it small, mix with it all savory herbs, such as parsley, marjoram, sage and what ever savory herbs you can obtain, and salt, pepper and cinnamon among them. And if it should not be moist enough, you could add meat broth. And spread it on both sides of the veal strips. Afterwards roll them up together and stick them on spits and set a frying pan under them. Roast them well in their juices, and baste them often in the juices which run out, and that which normally runs out and remains with the broth in the fat pan, pour it over it and serve it thus. It is a good dish.


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