Several Sauces for roast Veal

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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  1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
  2. juyce of orange, gravy, nutmeg, and slic’t lemon on it.
  3. Vinegar and butter.
  4. 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.
  5. 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.