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A Pudding 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

A Pudding of Veale. MJnce rawe Ueale very fine, cut some Larde, like Diamonds: mince sweet Marioram, Pennyroyall, Camomill, Winter Sauory, Nutmeg, Pepper, Ginger, and Salt, made hot, the gut of a fat Mutton Hogge: cut it about an inch long: worke it together with store of Sinamon, and Sugar, and Barberryes, sliced Figges, blauncht Almonds, halfe a pound of Beefe Suit, most finely minst: put this into your short skinnes: set them aboyling in a Pipkin of Claret wine, with large Mace, a sliced Lemmon, and Barberryes in knots, or Grapes: this is a delicate Pudding.

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