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To Make A Stuffed veal liver In Pottage


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

To make a stuffed veal liver in pottage. Cut the liver very thick, the length of a little finger, then with a knife well edged cut into the liver, & remove from it that which you can, without turning over or under: then boil a little of the liver when it is removed, & chop it very small with a little beef fat, and chop a little handful of good herbs, and a chopped onion: put therein a little nutmeg & ginger, a little salt, three egg yolks, mix well together: then fill the liver, & take a caul of veal, or of pork, & wrap the liver therein, when it well rested, then put it to cook in a pot with good broth, ground nutmeg, a little verjuice or wine, & a salted lemon cut into slices, & let all stew well, & serve.

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