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Another Sort Of Dressed veal


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

Another sort of dressed veal. Take the meat so as to have made ham all as trimmed, & make round balls or strips like little sausages, & put them to stew in good broth, & a salted lemon cut in strips, mint, marjoram therein, a little verjuice or wine, & put them to stew well, & serve as such.

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Links to modern interpretations:


Meddling Medlars  

Meatballs in Broth
Michelle Enzinas
Meddling Medlars
https://meddlingmedlars.wordpress.com/2017/08/05/meatballs-in-broth-or-another-sort-of-dressed-veal/






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