Chines of Veal otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Stew the whole with some strong broth, White-wine, and Caper-Liquor, slices of interlarded bacon, Gravy, Cloves, Mace, whole Pepper, Sausages of minced Meat, without skins, or little Balls, some Marrow, Salt, and some sweet Herbs picked of all sorts, and bruised with the back of a Ladle; put them to your broth, a quarter of an hour before you dish your Chines, and give them a warm, and dish up your Chine on French Bread, or sippits, broth it, and run it over with beaten butter, Grapes or slic’t Lemon, &c.