MC Logo

To Make Stuffed Roots


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

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.

autodoc





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