Posted by: hearttohearthcookery | September 4, 2015

Let your Lear

IMG_1857-001

For the receipt (recipe), To boyl a Breast of Veal, let your Lear be made with gravie and strong Broth, with a sliced Nutmeg, drawn up thick with drawn Butter, and the yolk or two of an egg.

Next hearth cooking class September 26, 2015.  Visit my website for more information:   www.hearttohearthcookery.com

Posted in culinary history, food, food history, Hearth cooking classes, Lear, receipts, recipes, Veal | Tags: , , , ,

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