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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 MedievalCookery.com

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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