For the 1653 receipt (recipe), Frigase of Veal, first you cut your meat in thin slices, and beat it well with a rouling pin.
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Posted by: hearttohearthcookery | April 16, 2016
Beat with Rouling Pin
Posted in 17th century foodways, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 
I love your blog so much! It’s helping me ‘flesh out’ my colonial log cabin dollhouse project 🙂
By: missmaisieandme on April 16, 2016
at 1:16 pm
Sounds like a wonderful project!
By: hearttohearthcookery on April 16, 2016
at 4:58 pm