Posted by: hearttohearthcookery | August 30, 2015

Garnished with More Bacon

IMG_1848-001The next step in the preparation of the receipt (recipe), To boyl a Breast of Veal, is to prepare slices of Bacon, fryed up in yolks of eggs to be used as garnish.  The bacon is frying in the yolks in a cast iron skillet.

Next hearth cooking class September 26, 2015.  Visit my website for more information:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | August 29, 2015

Dished Between Veal

IMG_1844-001 In presenting the receipt (recipe), To boyl a Breast of Veal, for the table; first the sliced middle bacon is dished between your Veal.  The veal was collered with yolks of eggs, sweet herbs, parsley, sage, cloves, mace and nutmeg and sliced.

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Posted by: hearttohearthcookery | August 27, 2015

Bacon the Same Number

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After the collered veal has been sliced in eight slices for the receipt (recipe), To boyl a Breast of Veal, the Bacon is sliced in the same number.  After slicing the bacon that had boiled with the rolled veal, I finished it off in a cast iron skillet.

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Posted by: hearttohearthcookery | August 21, 2015

Coller in Eight

IMG_1836-001After the rolled veal, bacon, herbs and spices has boiled enough for the receipt (recipe), To boyl a Breast of Veal; cut out your Coller in eight slices, and dish it on sippets.   The first slice has just been placed on the toasted bread (sippet).

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Posted by: hearttohearthcookery | August 17, 2015

It is Enough

IMG_1805-001  When the rolls of pounded veal (washed with egg yolk, herbs, spices and bacon) were boiled until it is enough for the receipt (recipe), To boyl a Breast of Veal, they were removed by the twine from the boiling water and allowed to drain.

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Posted by: hearttohearthcookery | August 16, 2015

Boyl with Middle Bacon

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After all the pounded pieces of veal had been washed with egg yolk, strewn with herbs and spices and rolled for the receipt (recipe), To boyl a Breast of Veal, the rolled veal (collers) were boyled with a piece of middle Bacon until enough.

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Posted by: hearttohearthcookery | August 14, 2015

Roul It Up

IMG_1795-001  After the egg-dipped bacon has been laid on the herbed, pounded veal; the receipt (recipe) for To boyl a Breast of Veal states so roul it up into a Coller, and bind it with Tape.  I did not have tape so I tied the rolls with linen twine.

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Posted by: hearttohearthcookery | August 13, 2015

Bacon Dipt

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After the beaten veal is strewed with herbs, the receipt (recipe) for To boyl a Breast of Veal directs to lay over it some slices of Bacon dipt in the yolks of eggs.

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Posted by: hearttohearthcookery | August 12, 2015

Strow Herbs all Over

IMG_1787-001  For the receipt (recipe), To boyl a Breast of Veal, after the veal is beaten and washed with the yolks of eggs, the next step is to strow your herbs all over it.  The herbs (sweet Herbs, Parslee and a little Sage) are actually mixed with a small quantity of Cloves, Mace, and Nutmeg beaten.

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Posted by: hearttohearthcookery | August 8, 2015

Wash Over the Inside

IMG_1784-001   For the receipt (recipe), To boyl a Breast of Veal, after the veal is beat dry, washed and dried, the directions state to wash over the inside of your Veal with the yolks of eggs.  The yolks were whisked with a birch twig whisk whish was used to spread the yolks.

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