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

Name: To force a Leg of Veal in the French Fashion, in a Feast for Dinner or Supper
Cuisine: French
Ingredients: artichocks; chesnuts; white wine; water; pine apple-seed; yolks of hard eggs; pistaches; raw eggs; salt; cloves; garlic; clove; pepper; sweet herbs; ginger; nutmeg; leg of veal; beef-suet; lard; almonds; yolks of eggs; lemon peel; butter; saffron; marrow; mace; broth; pine-apple-seed; sippets; lemon

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

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 he