163. Peper tot ghebraden calfvleesch
Pepper for roasted/fried veal

[3] Peper tot ghebraden calfvleesch [4] Neempt calfvleesch ende braet dat aen eenen spet sonder [5] dat ghijt laet te vollen braden Dan suldijt fruyten in [6] verckens smout met aiuyn Dan neempt broot ende [7] herst dat wel bruyn ende legghet te weicke in wijn en[8]de in puereye van erten Ende laet altijt v calfvleesch [9] al suyuerlijck staen smoren in dat smout metten aiuin [10] Dan neemt ghimber/ caneel/ greyne/ groffels naghe[11]len/ ende sofferaen/ om hem goede verwe te gheuene [12] Doetter inne wat veriuys ende edick

[3] Pepper for roasted/fried veal. [4] Take veal and roast it on a spit without [5] letting it roast completely. Then you shall fry it in [6] pork fat with onion. Then take bread and [7] toast it good and brown and lay it to soften in wine and [8] in puree of peas. And all the time let your veal [9] stand stewing slowly in the fat with the onion. [10] Then take ginger, cinnamon, grains of paradise, cloves, [11] and saffron to give it a good colour. [12] Add some verjuice and vinegar

Hoeveelheden en tips (2 porties) Quantities and hints (2 servings)