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Hodgepodge Of veal


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

Hodgepodge of veal. Hodgepodge of veal when half cooked, chopped marjoram & mint together, nutmeg, a handful of Genoa capers, butter, a little white wine or verjuice & butter, & stew well: if you want to have otherwise, take the yolk of an egg, & beat with wine & verjuice, without adding any herbs.

autodoc



Other versions of this recipe:

Hodgepodge of beef (Ouverture de Cuisine)




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