Originalrezept:
Lard your Breast of Veal with Bacon; then half boil it in Water and Salt, whole Pepper, and a Bunch of Sweet Herbs; then take it out, and dust it with some grated Bread, Sweet herbs shred small, grated Nutmeg and Salt, all mixed together; then broil it on both Sides, and make a Sauce of Anchovies and Gravy thicken’d up with Butter. Garnish with Pickles.
Übersetzung:
Kalbsbrustragout
Kategorisierung:
Fleisch & Geflügel:Hauptzutaten: Bratensaft, Butter, Essiggurken, Kalbsbrust, Kräuter, Muskatnuss, Pfefferkörner, Salz, Sardellen, Semmelbrösel, Wasser
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Ragoo a Breast of Veal", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 065,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-ragoo-a-breast-of-veal (04.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.