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Redressed veal In Pottage


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

Redressed veal in pottage. Take a thigh of veal, & chop it very finely with beef fat, half as much fat as meat: then season it with the sorts of spices that go with the leg: then take the meat as large as two eggs, & form by hand like a little ham, & put it after to stew with a little wine, nutmeg, salted lemon in pieces, & a little capers, & make it stew well: then serve for or five to a plate.

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