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To Make A veal Hodgepodge In mesnage

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

To make a veal hodgepodge in mesnage. Take a thigh of veal that is half cooked, put thereon ground nutmeg, a salted lemon cut in slices, marjoram & mint, verjuice or white wine & butter, & let stew well together.


Other versions of this recipe:

To make hotch potch of "monege" (Libro di cucina / Libro per cuoco)

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