Medieval Cookery

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)

XCVII - Another good dish (Koge Bog)

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