To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a leg of Veal, and take out the meat, but leave the skin and knuckle whole together, then mince the meat that came out of the leg with some beef-suet or lard, and some sweet herbs minced also; then season it with pepper, nutmeg, ginger, cloves, salt, a clove or two of garlic, and some three or four yolks of hard eggs whole or in quarters, pine apple-seed, two or three raw eggs, pistaches, chesnuts, pieces of artichocks, and fill the leg, sow it up and boil it in a pipkin with two gallons of fair water, and some white wine, being scummed and almost boil’d take up some broth into a dish or pipkin, and put to it some chesnuts, pistaches, pine-apple-seed, marrow, large mace, and artichocks bottoms, and stew them well together; then have some fried tost of manchet or roles finely carv’d. The leg being finely boil’d, dish it on French bread, and fried tost and sippets round about it, broth it and put on marrow, and your other materials, with sliced lemon and lemon peel, run it over with beaten butter, and thicken your broth sometimes with strained almonds; sometimes yolks of eggs and saffron, or saffron onely.

You may add sometimes balls of the same meat.


For your Garnish you may use Chesnuts, Artichock, pistaches, pine-apple-seed and yolks of hard eggs in halves or potato’s.

Otherwhiles: Quinces in quarters, or pears, pippins gooseberries, grapes, or barberries.