Originalrezept:
Take a Fillet of Veal, cut it in large thin Slices, and beat it with a Rolling-pin. Prepare some forc’d Meat made with Veal Suet, grated Bread, Lemon-peel grated, Nutmeg and the Yolks of two or three hard Eggs; spread the forc’d Meat all over your Collops, and roll them up; put them into your Pye with Yolks of hard Eggs, Lumps of Marrow, and a little Water. Lid it and bake it, and when it is drawn, put a Caudle of strong Gravy to it, White-wine and Butter.
Übersetzung:
Gemischte Pastete
Kategorisierung:
Pasteten & Würste:Hauptzutaten: Bratensaft, Butter, Dotter (Eigelb), Faschiertes, Kalbsfilet, Knochenmark, Muskatnuss, Rindertalg, Semmelbrösel, Wasser, Weißwein, Zitronenschalen (Zesten)
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make an Olio Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 043,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-an-olio-pye (06.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.