Several Sauces for roast Veal

Name: Several Sauces for roast Veal
Ingredients: Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Claret sauce, of boil’d carrots, and boil’d quinces stamped and strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and verjuyce, boil’d to an indifferent height or thickness, with a few whole cloves.; Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.; Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.; Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.; Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.; Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.; juyce of orange, gravy, nutmeg, and slic’t lemon on it.; Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.; juyce of orange, gravy, nutmeg, and slic’t lemon on it.; juyce of orange, gravy, nutmeg, and slic’t lemon on it.; Vinegar and butter.; Vinegar and butter.; All manner of sweet herbs chopped small with the yolks of two or three eggs, and boil them in vinegar, butter, a few bread crumbs, currans, beaten cinamon, sugar, and a whole clove or two, put it under the veal, with slices of orange and lemon about the dish.

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
juyce of orange, gravy,