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For The Fillets Of A veale

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

For the fillets of a Veale, smoored in a Frying-panne. CUt them as for Oliues: hacke them with the backe of a Knife: then cut Larde fine, and larde them, then put them in a Frying-pan with strong Beere or Ale, and frye them somewhat browne: then put them into a pinte of Claret Wine, and boyle them with a little Sinamon, Sugar and Ginger.


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