To Boil Chines of Veal

Name: To Boil Chines of Veal
Ingredients: mace; cloves; oyster; caper liquor; salt; beef-gravy; manner; sweet herbs; strong broth; veal; mutton; white wine; sausages; veal; pork; orange juyce; egg; broth; parsley; sweet marjoram; tyme; butter; lemon; beef-marrow; french bread

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

First, stew them in a stewing pan or between two dishes, with some strong broth of either veal or mutton, some white wine, and some