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Roasted veal liver


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

Roasted veal liver. Take the liver, & make it a little boiled, & lard it like veal: then have a caul of pork, & take good chopped herbs, & put therein a little pepper & salt, & tie the liver in the caul, & make it to roast, & make a sauce sour-sweet.

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