The rarest Ways of making all manner of Souces and Jellies: Otherways

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Preparation info

    • Difficulty

      Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Method

Stuff or farse a leg of veal; with sweet herbs minc’t, beef-suet, pepper, nutmeg, and salt, collar it, and boil or bake it; being cold, either serve it dry in a collar, or in slices, or in a whole collar with gallendines of divers sorts, or in thin slices with oyl and vinegar.

Thus you may dress any meat, venison, or Fowls.