 Parfley and Spinage, Lemon Peel, Salt, Pepper, Nutmeg and Mace finely beaten ; then take your Veal Caul, and lay feveral Lays of middling Bacon, and of the Ingredients above, one upon another, and roll all up in the Caul to...  Court cookery: or, The compleat English cook - 第 65 頁Robert Smith (cook.) 著 - 1725完整檢視 - 關於此書
 | 1737 - 770 頁
...the Difli with fliced Orange. Olives 312 The -whole DUTY of a WOMAN. Olives of Veal another Way. WE take the Flefh of a Fillet of Veal, with fome Marrow, two Anchovies, the Yolks of two hard Eggs, a few Mufhrooms and Oyfters, a little Thyme, Marjoram, Parfley and Spinage, Lemon Peel, Salt, Pepper, Nutmeg... | |
 | 1743 - 440 頁
...them : Make for them a Ragoo, and garnifh the Difli with fliced Orange. Olives #/ Veal another Way. WE take the Flefh of a Fillet of Veal, with fome Marrow, two Anchovies, the Yolks of two hard Eggs, a few Mufhrooms, and-Oyfters, a little Thyme, Marjoram, Parfley, Spinage, Lemonpeel, Salt, Pepper, Nutmeg,... | |
 | Hannah Glasse - 1780 - 352 頁
...and fome muihrooms. Garniih with lemon. Olives of Veal, tie French -way. , TAKE two pounds of veal, fome marrow, two anchovies, the yolks of two hard eggs, a few muihrooms, and fome oyfters, a little thyme, marjoram, parfley, fpinach, lemon-peel, fait, pepper,... | |
 | Hannah Glasse - 1784 - 476 頁
...morels, and fome mufbrooms. Garnifh with lemon. Olives of Vtal the French way. TAKE two pounds of veal, fome marrow, two anchovies, the yolks of two hard eggs, a few mufhrooms, and fome oyfters. ters, a little thyme, marjoram, parfley, fpinach, lemon-peel, fait, pepper,... | |
 | Francis Collingwood, John Woollams - 1792 - 512 頁
...up, lay it in a difh, and ftrain the broth over it. Veal Olives a la Mode. TAKE two pounds of veal, fome marrow, two anchovies, the yolks of two hard eggs, a few mufhrooms, fome oyflcrs, a little thyme, marjoram, parflcy, fpinach, lemon-peel, fait, pepper, nutmeg,... | |
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