Veal Sausages

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p8r Per fare mortadelle de carne di vitello, ouero d'altra carne giouane. (To make sausages of veal, or of other young meats.)

Take lean meat from the thigh, and beat it with a little lard, and with the good fat of calf as you beat the meat in a paste, then take rocks, and beat it small as dust, and yolks of eggs, with a little grated cheese, and secondly the quantity that you would make and spices, and saffron, and the dressing pot all these with the said meat, and next take the caul of a pig, or a wether, or other beast, pure as is good, and bind it all well in the said dressing pot in this such caul [facendone] in pieces the bigness of an egg the ulna [bone], and then roast it on the spit, and there cook it slowly, and not too roasted.