Willkommen
Sie befinden sich auf der Plattform zur historischen Rezeptforschung der Gastrosophie des Fachbereichs Geschichte an der Universität Salzburg. Die Datenbank dient als Sammlung historischer Kochbücher und Kochbuchhandschriften (vornehmlich aus der Barockzeit) und soll vor allem bei der quellenübergreifenden Auswertung sowie Analyse dieser unterstützen.
13918
Rezepte in der Datenbank
20
Kochbuchquellen
Rezeptinspiration des Augenblicks:
To Collar a Breast of Veal to eat hot
Bone your Veal; take some Thyme, Marjoram, Pepper and Salt, grated Nutmeg, beaten Mace, shred Suet, and Crumbs of Bread, with a few Oysters; beat all these in a Mortar, to mix them together; strew it thick over the Veal, then roll it up into a Collar, sew it tight in a Cloth, and boil it three Hours. Make your Sauce as for a white Fricassy, boiling the Bones first for a good Gravy. Fry the Sweet-bread in Bits neatly cut. Save some of the Stuffing for forc'd Meat; to which add Juice of Spinage for Colour, and Yolks of Eggs to make it roll tight; so fry or boil it for Garnish in the Sauce with the Sweet-breads.
Bone your Veal; take some Thyme, Marjoram, Pepper and Salt, grated Nutmeg, beaten Mace, shred Suet, and Crumbs of Bread, with a few Oysters; beat all these in a Mortar, to mix them together; strew it thick over the Veal, then roll it up into a Collar, sew it tight in a Cloth, and boil it three Hours. Make your Sauce as for a white Fricassy, boiling the Bones first for a good Gravy. Fry the Sweet-bread in Bits neatly cut. Save some of the Stuffing for forc'd Meat; to which add Juice of Spinage for Colour, and Yolks of Eggs to make it roll tight; so fry or boil it for Garnish in the Sauce with the Sweet-breads.