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beef marrow In Pottage


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Beef marrow in pottage. Take beef marrow seven or eight large pieces, when well washed put on a plate with good broth, & put them to boil, then take five or six beaten eggs,& put therein parsley & finely chopped marjoram, well ground nutmeg, and mix them with the eggs, and cast them into the beef marrow all boiling, and let again a little on the fire that the eggs will be a little firm, then have toasted white bread, and put full a silver strainer if large pieces you can, & put on the toasts with broth thereon, & serve it forth all hot.

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