Recipe of the week, Feb 13th, 2014
- Well, one of these days I'll have these posted on time. Our recipe this
week again comes from The Cookbook of Sabina Welserin, a German
manuscript cookbook dated to 1553, English Translation by Valoise
Armstrong.(Available on line.)
So for our main dish we have brisetten, an herb filled meat roll roasted
in front of the fire.
196 Brisetten are made in the following manner
Cut veal from the haunch, cut it into fine, thin strips about a finger's
thickness and beat them thoroughly on both sides with the back of a
knife. Take kidney suet and chop it small, mix with it all savory herbs,
such as parsley, marjoram, sage and what ever savory herbs you can
obtain, and salt, pepper and cinnamon among them. And if it should not
be moist enough, you could add meat broth. And spread it on both sides
of the veal strips. Afterwards roll them up together and stick them on
spits and set a frying pan under them. Roast them well in their juices,
and baste them often in the juices which run out, and that which
normally runs out and remains with the broth in the fat pan, pour it
over it and serve it thus. It is a good dish.
Nest week we'll look at some side dishes.