To Ragoo a Breast of Veal

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 065

Originalrezept:

Lard your Breast of Veal with Bacon; then half boil it in Water and Salt, whole Pepper, and a Bunch of Sweet Herbs; then take it out, and dust it with some grated Bread, Sweet herbs shred small, grated Nutmeg and Salt, all mixed together; then broil it on both Sides, and make a Sauce of Anchovies and Gravy thicken’d up with Butter. Garnish with Pickles.

Übersetzung:

Kalbsbrustragout

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Ragoo a Breast of Veal", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 065,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-ragoo-a-breast-of-veal (21.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.