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A Florentine Of veale

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A Florentine of Veale. MJnce colde Ueale fine, take grated Bread, Currins, Dates, Sugar, Nutmeg, Pepper, two or three Egges, and Rosewater: mingle all well together, and put it on a Chafing-dish of coles, stirre them till they be warme, and then put some betweene two sheetes of puft-paste, and bake it, put the rest vpon slices of a white loafe and frye it in a Frying-pan, washt before with the yolke of an Egge: serue it with Sinamon and Ginger, at the second course.


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