Meatbals-Veal-art - 7/9/18
"Meatballs In Broth or 'Another Sort of Dressed Veal'" by Baroness Lucia de Enzinas.
NOTE: See also the files: meatballs-msg, minced-meat-art, veal-msg, soup-msg, presrvd-lemons-msg, verjuice-msg, broths-msg, sauces-msg, Medvl-Sauces-art.
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Meatballs In Broth or 'Another Sort of Dressed Veal'
by Baroness Lucia de Enzinas
So this recipe could be a meatball soup, given the amount of broth required to cover the meatballs is more than one would use as a sauce. It is strongly flavoured though, so I would serve it with sops (bread slices) if you were doing that. Otherwise it is a wonderful lemon bite around the delicately flavoured veal (*cough* bland *cough*).
Another sort of dressed veal.
Take the meat so as to have made ham all as trimmed, & make round balls or strips like little sausages, & put them to stew in good broth, & a salted lemon cut in strips, mint, marjoram therein, a little verjuice or wine, & put them to stew well, & serve as such.
(France, 1604 – Daniel Myers, trans. Ouverture de Cuisine)
Ingredients
1 lb ground veal
salt
1.5 liters of bone broth
1 salted lemon
1 branch each mint, marjoram
1/3 cup verjuice (or wine)
Directions
1. Salt the veal to taste and then form into balls ~1 oz, you should get 15-16 balls from 1 lb of veal.
2. Pour broth into a sauce pan and add the rest of the ingredients then bring to boil on high.
3. Drop meatballs into boiling broth and then reduce heat to medium-low. Simmer balls for 7 minutes.
Serve balls with broth (and sops). (My family added more salt)
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Copyright 2017 by Michelle Enzinas. <menzinas at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.
If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.
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