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To Make Stuffed Roots

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

To make stuffed roots. Take large white roots or yellow so that you want, & void them larger around with a knife: then take chopped veal as above, & fill them well, & put them to cook with hodgepodge of beef, or that which is wanted: then you can stuff the cucumbers and turnips.


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