To make an Olio Pye

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 043

Originalrezept:

Take a Fillet of Veal, cut it in large thin Slices, and beat it with a Rolling-pin. Prepare some forc’d Meat made with Veal Suet, grated Bread, Lemon-peel grated, Nutmeg and the Yolks of two or three hard Eggs; spread the forc’d Meat all over your Collops, and roll them up; put them into your Pye with Yolks of hard Eggs, Lumps of Marrow, and a little Water. Lid it and bake it, and when it is drawn, put a Caudle of strong Gravy to it, White-wine and Butter.

Übersetzung:

Gemischte Pastete

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Olio Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 043,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-an-olio-pye (24.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.