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Olaves of veal
You shall take a leg of Veal, and cut the flesh from the bones, and cut it out into thin long slices; then take sweet herbs and the white part of Scallions, and chop them well together with the yelks of eggs, then role it up within the slices of Veal, and so spit thm and roast them; then boyl Verjuyce, Butter, Sugar, Cinnamon, Currants, and sweet herbs together, and being seasoned with a little salt, serve the Olives up upon the sawce with salt cast over them.
-- Gervase Markham, The English Housewife, 1615
To serve 8:
- 8-12 veal scallopini
- 4 egg yolks
- 1/2 cup chopped herbs
- 2 green onions
- 2 tablespoons butter for basting
- 2 tsp cinnamon
- 2 tablespoons butter for sauce
- 4 tablespoons verjuice for sauce
- 2 tblsp currants
To serve 40:
- 60 veal scallopini
- 1 doz egg yolks
- 3 cups chopped herbs
- 1/2 bunch spinach
- 1/2 bunch parsley
- 1 cup other (I used fennel tops, sage, and I forget what else)
- 1 bunch green onions, chopped
- 2.5 blocks butter
- 1.5 cups verjuice
- 1 cup currants
- 2 tblsp cinnamon
Mix egg yolks, herbs, and green onions together. Roll each scallopini around a spoonful of egg/herb mix. Put olaves on skewers. Bake in oven at about 180C for about 20 minutes or until cooked through.
Combine butter and verjuice in pan, bring to soft boil. Add currants and cinnamon, mix well, allow to simmer a moment or two.
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