MC Logo

Another


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

Another. Take a thigh of veal, & cut it into slices the length of a hand, & three fingers in size, & beat it with a knife without tearing it: then take good finely chopped herbs, & put therein egg yolks, nutmeg, cloves & ginger, a little salt, chopped beef fat & mix together: then flatten on the slices of veal, then roll them, & put onto skewers of wood or of iron, & put it to boil, & stew with salted lemon, ground nutmeg, verjuice or white wine, & butter, & let it stew well, & serve: if wanted the same can be put to roast & serve with oranges, & melted butter.

autodoc



Recipes with similar titles:

another (Two Fifteenth-Century Cookery-Books)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

Another (Ouverture de Cuisine)

XCVII - Another good dish (Koge Bog)




Home : Recipes : Menus : Search : Books : FAQ : Contact