MC Logo

Another


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

Another. Take a breast of veal cut into pieces, & fry in butter on both sides, & put into a pot again with butter, & let it cook well: then take crepe herbs well chopped & grind with crumbs of white bread, & mix eggs therein, & beat together that it will be thick, & put a little sugar therein: then have a pan with hot butter, & take a strainer, & take some of your herbs that have been beaten, & make little tartlets that will be on two sides, then put them in a pot with the veal, & put some wine therein, a little ground nutmeg, & put therein, & let stew well together, & serve when well cooked.

autodoc



Recipes with similar titles:

another (Two Fifteenth-Century Cookery-Books)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

XCVII - Another good dish (Koge Bog)




Home : Recipes : Menus : Search : Books : FAQ : Contact