Originalrezept:
Bone your Veal; take some Thyme, Marjoram, Pepper and Salt, grated Nutmeg, beaten Mace, shred Suet, and Crumbs of Bread, with a few Oysters; beat all these in a Mortar, to mix them together; strew it thick over the Veal, then roll it up into a Collar, sew it tight in a Cloth, and boil it three Hours. Make your Sauce as for a white Fricassy, boiling the Bones first for a good Gravy. Fry the Sweet-bread in Bits neatly cut. Save some of the Stuffing for forc’d Meat; to which add Juice of Spinage for Colour, and Yolks of Eggs to make it roll tight; so fry or boil it for Garnish in the Sauce with the Sweet-breads.
Übersetzung:
Gefüllte Kalbsbrust bzw. Kalbsbrustroulade
Kategorisierung:
Fleisch & Geflügel:Hauptzutaten: Austern, Bries, Brot, Dotter (Eigelb), Kalbsbrust, Knochen, Majoran, Muskatblüte, Muskatnuss, Pfeffer, Rindertalg, Salz, Spinatsaft, Thymian
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Collar a Breast of Veal to eat hot", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 066,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-collar-a-breast-of-veal-to-eat-hot (02.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.