Chines of Veal otherways, whole, or in pieces

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Stew them, being first almost rosted, put them into a deep Dish, with some Gravy, some strong broth, white Wine, Mace, Nutmeg, and some Oyster Liquor, two or three slices of lemon and salt, and being finely stewed serve them on sippits, with that broth and slic’t Lemon, Goosberries, and beaten Butter, boil’d Marrow, fried Spinage, &c. For variety Capers, or Sampier.