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To Sowce A Breast Of veale


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

To sowce a breast of Veale. BOne your breast, and lay it in faire water, vntill the blood bee gone. Then take it, and drye it, and take all kinde of sweet Hearbes, Nutmeg beaten, Sinamon beaten, Ginger beaten, but not too fine, Callander, pared Lemmon pill cut in fine pieces: mingle all together, spread your Ueale, and cast it on the inside, and then rowle it like a collor of Brawne, binde it close. Let your liquour boyle, and put in your Ueale. So you may vse Rackes vnbound, and Breasts vnbound. Let it be scumd very cleane: then put in a Fagot of sweet Hearbes, and keepe it couered, for that will make it white: when it is almost boyled, throw in sliced Nutmeg, large Mace, a little Ginger, a Lemmon or two sliced.

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