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To Boyle A Rack Of veale On The French Fashion


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

To boyle a Rack of Veale on the French fashion. CUt it into Steakes, cut a Carrot, or Turnup in pieces, like Diamonds, and put them into a Pipkin with a pinte of white Wine, Parsley bound in a Fagot, a little Rosemary, and large Mace, and a sticke of Sinamon: pare a Lemmon, or Orenge, and take a little grose Pepper, halfe a pound of Butter: boyle all together vntill they be enough: when you haue done, put in a little Sugar, and Uergis. Garnish your Dish as you list.

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