[FOR A SAUCE WITH FRIED BEEF OR VEAL TAKE] [2] PEPPER, LOVAGE, CELERY SEED, CUMIN, ORIGANY, DRY ONION, RAISINS, HONEY, VINEGAR, WINE, BROTH, OIL, AND REDUCED MUST.
[1] Evidently a beef or veal steak sauté. Beef did not figure very heavily on the dietary of the ancients in contrasts to present modes which make beef the most important meat, culinarily speaking. The above sauce, save for the raisins and the honey, resembles the modern Bordelaise, often served with beef steaks sauté, in contrast to the grilled steaks which are served with maître d’hôtel butter.
[352] VEAL OR BEEF WITH LEEKS VITULINAM [1] SIVE BULULAM CUM PORRIS
[or] WITH QUINCES [2] OR WITH ONIONS, OR WITH DASHEENS [3] [use] BROTH, PEPPER, LASER AND A LITTLE OIL.
[1] G.-V. same as vitellinam.
[2] Tor. cydoniis; List. succidaneis.
[3] Cf. ℞ No. [332] et al.
[353] FRICASSÉE OF VEAL IN VITULINAM ELIXAM
CRUSH PEPPER, LOVAGE, CARRAWAY, CELERY SEED, MOISTEN WITH HONEY, VINEGAR, BROTH AND OIL; HEAT, BIND WITH ROUX AND COVER THE MEAT.