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Anne Bayne booke [of recipes] circa 1700
Page 96
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(96) To stew a brest of veale suddenly Take either a large brest of veale or 2 lesser. cut it in very little peices. keepe the midle part whole put it into the stew pan. & keepe the kidney to fry when it is well skind then put in a little mace an onion & a little sweet mariorum. when it is very tender take out the midle part & browne it with a frying pan. then put into your stew pan 2 or 3 spoonfulls of white wine. a lump of butter workt in wheat flower. shake all well together & lay your fryed peice in the midle of the dish & lay your fried kidney & forct balls upon it & garnish it with what pickles you please.
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(96) To stew a brest of veale suddenly Take either a large brest of veale or 2 lesser. cut it in very little peices. keepe the midle part whole put it into the stew pan. & keepe the kidney to fry when it is well skind then put in a little mace an onion & a little sweet mariorum. when it is very tender take out the midle part & browne it with a frying pan. then put into your stew pan 2 or 3 spoonfulls of white wine. a lump of butter workt in wheat flower. shake all well together & lay your fryed peice in the midle of the dish & lay your fried kidney & forct balls upon it & garnish it with what pickles you please.
Szathmary Culinary Manuscripts and Cookbooks
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