and then these Balls, then more Butter, so close it and bake it; Then cut it open, and put in Verjuice, Butter and Sugar made green with the Juice of some Spinage, add to it the yolks of Eggs.
Rosted Kidney of Veal Old Elizabethan Recipe
The above Old recipe is taken from for Rosted Kidney 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
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Elizabethan Era
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