Transcribe
Translate
Receipts in cookery, Mrs. White of Stoney Lane, England
Page 69
More information
digital collection
archival collection guide
transcription tips
To collar a Breast of Veal. Bone the Breast & season it with Mace, Nutmeg, Pepper, Salt, Sweet Herbs & thin Slices of Bacon dipt in Yolks of Eggs; roll it up in a Collar & boil it in Water, Vinegar, & whole Spice, & when it is cold put in the Collar to keep. - To ragon a Breast of Veal. Take it & make some good Force Meat & put into the thin end & skewer it up again; roast it a little, but not brown, except it is for a brown Ragon; then put it in a Stew Pan with some strong Gravy & let it boil till it is almost enough; then put to it a Pint of white Wine
Saving...
prev
next
To collar a Breast of Veal. Bone the Breast & season it with Mace, Nutmeg, Pepper, Salt, Sweet Herbs & thin Slices of Bacon dipt in Yolks of Eggs; roll it up in a Collar & boil it in Water, Vinegar, & whole Spice, & when it is cold put in the Collar to keep. - To ragon a Breast of Veal. Take it & make some good Force Meat & put into the thin end & skewer it up again; roast it a little, but not brown, except it is for a brown Ragon; then put it in a Stew Pan with some strong Gravy & let it boil till it is almost enough; then put to it a Pint of white Wine
Szathmary Culinary Manuscripts and Cookbooks
sidebar
