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To Make A veal Loin Stuffed & Roasted


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 veal loin stuffed & roasted. Take good stuffing herbs, & chop them very finely, make them fried in butter: put therein 4 egg yolks, nutmeg, ginger, cinnamon, a little sugar, salt, & make it a little cooked, not too much: then chop a salted lemon mixed with the stuffing: then take a loin of veal that is a little parboiled: then put the stuffing under the kidney of the veal, & cover it with a doubled caul of veal, & attach it with skewers that nothing falls out, then when cooked take the kidney out, & chop it: put therein two egg yolks, a little sugar & cinnamon, a little salt, & put the aforesaid kidney on the toasted bread, & put it in a tart pan with butter therein, & put covers on them with fire, that the roasts will be well chaffed a little, & put all around the plate where the loin of veal is, & cast all the fat on the loin with vinegar, & oranges cut into pieces thereon.

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