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To Make Stuffed Redressed veal

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

To make stuffed redressed veal. Take some veal, with as much fat, & chop it well together, & add egg yolks, nutmeg, ginger, a little salt, a handful of mint & marjoram together: then make the meat into flat pieces, the size of a hand, pressing with a finger: then take peeled almonds, & grind with chopped quince & boil, & grind again with the almonds: put therein sugar & cinnamon, two or three egg yolks, & mix well all together: then make a flat piece like the chopped veal, & layer it between the two pieces of above-mentioned veal, & cook it in a tart pan, & make a sauce thereon with the peels of boiled oranges, & cut into little long pieces, & currants, sugar & cinnamon therein: let boil well with red wine, & cast it thereon.


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