Posted by: hearttohearthcookery | April 22, 2016

Frigase of Veal

IMG_0187-001The 17th century receipt (recipe), Frigase of Veal, is presented to table garnished with another 17th century receipt, To make Curd-Cakes.  The veal is seasoned with nutmeg, lemon, thyme and verjuice (prepared from pressed crabapples).

Visit my website at:   www.hearttohearthcookery.com


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