_Imperial Florentine._ From _Mr. Byecorf_ at _Augsburgh._
Cut the leanest part of a Leg of Veal, in thin Slices, and beat them with
the Back of a Knife, as you would do _Scots_ Collups; then season the
Cutlets with Cloves, Pepper beaten fine to powder, some Pepper and Salt,
with some Nutmeg grated, a little dry'd sweet Marjoram powder'd, or some
sweet Basil. Lay this Mixture pretty thick upon them, and roll them up with
a little Piece of fat Bacon, in the middle; then lay in your Paste to the
Dish, and over the Bottom strew a little Pepper, Salt, and Nutmeg, with
some Balls of farced Meat, with bits of Butter, placed here and there. Put
in then your rolls of Veal, with some Cocks-Combs blanched, a quarter of a
Pint of Mushroom Buttons pickled, some Slices of Lemon, with half a Pint of
White Wine, and about a Pint of Water; then close your Pye, and when it is
baked, serve it hot. _N.B._ Before you close it, put some bits of Butter on
the top of your Rolls of Meat.
To make Farced Meat, for the foregoing _Florentine._ From the same.
Take the Lean of a Leg of Veal, chop it small, and beat it well in a Marble
Mortar, with as much Fat of the Kidney of Veal; and then put some Pepper,
Salt, Cloves, Nutmeg, Powder of dry'd sweet Marjoram, and some Mushrooms,
chopt as you please; then add as many Eggs, beaten as you think proper,
with some grated Bread, to make it into a Paste, and roll this Mixture into
Balls.
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