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For Garnishing The Meats Mentioned Above

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

For garnishing the meats mentioned above. Boiled capon when it is somewhat cooked, put therein rosemary, marjoram, flour of nutmeg, a salted lemon cut into slices, a reumer of white wine, or verjuice, & butter, some beef marrow bones, & let them stew together well, served on toasted white bread.


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