To Collar a Breast of Veal to eat hot

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 066

Originalrezept:

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.

Übersetzung:

Gefüllte Kalbsbrust bzw. Kalbsbrustroulade

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Collar a Breast of Veal to eat hot", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 066,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-collar-a-breast-of-veal-to-eat-hot (07.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.