To souce a Leg of Veal

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a leg of veal, bone it and lard it, but first season the lard with pepper, cloves, & mace, lard it with great lard as big as your little finger, season the veal also with the same seasoning & some salt with it; lard it very thick then have all manner of sweet herbs minc’t and strew’d on it, roul it like a collar of brawn, and boil it or stew it in the oven in a pipkin, with water, salt, and white-wine, serve it in a collar cold, whole or in slices, or put away the liquor, and fill it up with butter, or bake it with butter in a roul, jelly it, and mix some of the broth with almond milk, and jellies in slices of two collars, when you serve it.