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veal broth


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Veal Broth. Do not wash nor parboil, half cook it on the spit or on the grill, then cut it in pieces and fry in fat with a great quantity of onions cooked beforehand: then take lightly browned bread or untoasted bread crumbs, as otherwise it would be too brown for veal broth; (they say that this lightly browned bread is good for hare broth.) And let this bread be moistened with beef stock and a little wine or water left from cooking peas, and while it is moistening, grind ginger, cinnamon, clove, grain of Paradise, and saffron mainly for coloring it yellow, and mix with verjuice, wine and vinegar, then grind your bread and put through the sieve: and add your spices, and the sieved bread, to the cauldron, and put it all on to boil together; and it should be more yellow than brown, sharp with vinegar, and full of spices. - And note that it needs lots of saffron, and try not to add cloves or cinnamon, as they will redden it.

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