Turevier
From Old Cookery Books and Ancient Cuisine, 1886
Serve hot.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 32. The excerpt below is the record exactly as published.
Turevier: — Take a china pot or bowl, and fill it as follows : at the bottom lay IC4 Early Receipts. some fresh butter ; then put in three or four beef-steaks larded with bacon ; then cut some veal-steaks from the leg; hack them, and wash them over with the yolk of an egg, and afterwards lay it over with forc’d-meat, and roll it up, and lay it in with young chickens, pigeons and rabbets, some in quarters, some in halves ; sweet-breads, lamb-stones, cocks- combs, palates after they are boiled, peeled, and cut in slices : tongues, either hogs or calves, sliced, and some larded with bacon : whole yolks of hard eggs, pistachia-nuts peeled, forced balls, some round, some like an olive, lemon sliced, some with the rind on, barberries and oysters : season all these with pepper, salt, nutmeg, and sweet-herbs, mix’d together after they are cut very small, and strew it on every thing as you put it in your pot : then put in a quart of gravy, and some butter
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