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Hodgepodge Of beef


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

Hodgepodge of beef. Stew the hodgepodge of beef with good herbs, with stuffed roots, with chopped veal, & beef grease all together, and when it is well chopped, put therein two or three raw eggs, nutmeg, pepper & ginger, a little salt, chopped mint & marjoram & mix together well, & fill the roots & stew together your hodgepodge.

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Other versions of this recipe:

Hodgepodge of veal (Ouverture de Cuisine)




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