To make a good Forc’d Meat

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 061

Originalrezept:

Take a Pound of Veal, as much Beef Suet, a Bit of Bacon, shred all together, and beat it in a Mortar very fine; then season it with Sweet Herbs, Pepper, Salt, Cloves, Mace, and Nutmegs; and when you roll it up to fry; add the Yolks of two or three Eggs to bind it. You may add Oysters or Marrow upon extraordinary Occasions.

Übersetzung:

Faschiertes

Kategorisierung:

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Hauptzutaten: , , , , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a good Forc’d Meat", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 061,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-good-forcd-meat (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.