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Another Kind Of veal


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

Another kind of veal. Take a thigh of veal, & have it boil enough that it is cooked: for a pound of meat take half a pound of beef grease, & chop it well all together, then put therein nutmeg, a quarter ounce of powdered cinnamon, sugar that it will be sweet enough, half a sopine of cream, four raw eggs, a little salt, & put it all together well, & put it into a tart pan, & put it to cook in the oven or over the coals: when cooked cut it into small quarters, & serve on a plate five or six quarters, & put sugar & cinnamon thereon.

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