Picture of Hannah Woolley Recipe Book

 

Fillet of Veal Old Elizabethan
Recipe

  • Ingredients for Fillet of Veal - an Old Elizabethan Recipe
  • Cooking method for Fillet of Veal
  • Fillet of Veal  - Old Elizabethan Recipe
  • Have fun reading this Fillet of Veal old recipe
  • What food people ate during the Renaissance era

Picture of Hannah Woolley Recipe Book

Fillet of Veal Old Elizabethan Recipe

To rost Shoulder or Fillet of Veal with farcing herbs
Wash your meat and parboil it a little, then take Parsley, Winter-savory, and Thyme, of each a little minced small, put to them the yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and Salt, add also some Suet minced small; work all these with the yolk of a raw Egg, and stuff your Meat with it, but save some, and set it under the meat while it doth rost, when your meat is almost rosted enough, put to these in the Dish, a quarter of a pint of White Wine Vinegar, and some Sugar, when your meat is ready, serve it in with this Sauce, and strew on Salt

 
 
 

Fillet of Veal Old Elizabethan Recipe
The above Old recipe is taken from for Fillet of Veal is written in totally different way to today's recipe books.

  • There were no lists of ingredients - these were included as part of the text
  • Food and ingredient measurements were extremely basic - quantities were not often specified.
  • Temperature control was difficult and therefore not specified.
  • Cooking times were vague - and left to the cook to decide.
  • It was assumed that the reader would already have some knowledge of cooking
 

    The History of the Recipe Book

    • Some of the language might be referred to as 'Olde English'
    • The art of cooking and the recipe was passed verbally from one generation to the next
    • The first printed book ever to be published in English was in 1474.
    • Most Elizabethan women were unable to read.
    • The idea of a Recipe Book was an entirely new concept
    • The first Recipe Books to be printed in England which included many old Elizabethan and Medieval recipes were called:

      • 1545 - 'A Propre new booke of Cokery'
      • 1588 - 'The Good Huswifes Handmaid for Cookerie in her kitchen'
      • 1596 - 'The Good Hyswife's Jewell'
      • 1610 'Mrs. Sarah Longe her Receipt Booke'

     

    Fillet of Veal Old Elizabethan Recipe

    The above Old recipe is taken from the book by Hannah Woolley (1622-1675) printed at the White Lion in Duck-Lane, near West-Smithfield, London in 1672 entitled:

    The Queen-like Closet
    OR
    RICH CABINET
    Scored with all manner of
    RARE RECEIPTS
    FOR
    Preserving, Candying and Cookery

     

    Picture of the Art of Cookery

     

    Fillet of Veal Old Elizabethan Recipe

    • Ingredients for Fillet of Veal - an Old Elizabethan Recipe
    • Cooking method for Fillet of Veal
    • Free Fillet of Veal  - Old Elizabethan Recipe
    • Have fun reading this Fillet of Veal old recipe
    • What food people ate during the Renaissance era
    • The cooking instructions used
    • The different types of food used in old recipes

     
     

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