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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

Veal liver in pottage. Take the liver of veal, & cut into pieces the size of two fingers, & longer than a finger: then lard it with lard, three or four lardons all about, a little hyssop & marjoram between both: then put it to boil in good broth, two chopped onions, a little nutmeg, a little orage & butter, & make it stew well, & serve so.

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