Recipe Manuscript

Collored Veall

Name: Collored Veall
Prep time: PTPT30M
Cook time: PTPT2H30M
Yield: 10
Cuisine: European
Ingredients: 1 leg of veal, boned (2–2.5 kg); 1 tablespoon salt; 1 heaping teaspoon ground cloves; 1 heaping teaspoon ground mace; 1 heaping teaspoon ground nutmeg; 20 g mixed fresh sweet herbs (such as parsley, thyme, sage, rosemary), finely chopped; 5 liters water; Pinch salt, to season cooking water; Small bouquet garni (mixed fresh herbs tied together); 500 ml reserved veal broth; 150 ml white wine vinegar; 500 ml dry white wine

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Collored Veall

"Take a leg of veall take out the bones set in water till it is white, then take it out and dry it then season it with Cloves Mace salt & nuttmegg take of all sorts of sweet hearbs shread smale & put in it then Role it up close & bind it with a fillett & laye it in a cloth have the pott on boyling season the liquore with salt a hinge of Hearbs when it's boyled take it out & putt it to coole take part of the broth sett it in a steane put into it a quarter of a pint of whitwine viniger & a pint of whitwine so sett it in till it be pickled enough."

Note on the Original Text

The recipe is written in the typical terse style of late seventeenth- and early eighteenth-century English manuscripts, presuming cook's knowledge and omitting exact quantities, temperatures, or timings. Spelling reflects phonetic and regional uses of the day: 'collored' for 'collared', 'boyling' for 'boiling', 'liquore' for 'liquor', 'smale' for 'small'. Directions are continuous and rely on experience to interpret gaps—common for the time, as such recipes were mostly guides rather than scripts. The term 'veall' is the older form of 'veal.'

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from around 1700, an era when British households were becoming increasingly interested in elaborate preparations for cold meats and preservation. Collaring—rolling, binding, and boiling meats—was a popular way to create a visually striking and flavorful dish that kept well, especially before reliable refrigeration. The mix of strong spices and aromatic herbs reflects both taste and the preservation needs of the period. Veal was widely esteemed as a delicate and refined meat. The original recipe—like many from early modern English manuscripts—is likely from a household collection, intended for the use of knowledgeable cooks or gentlewomen overseeing domestic kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A large iron or copper pot for boiling was essential, alongside sturdy linen cloths for wrapping and binding meat. A sharp boning knife or cleaver was used for removing bones, and kitchen twine or fillets (long strips of cloth) for binding the rolled veal firmly. Mortar and pestle were used for grinding whole spices and chopping herbs. The pickle was prepared in a large earthenware, stoneware, or glass vessel that could be well covered.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 leg of veal, boned (4½–5½ pounds)
1 tablespoon salt
1 heaping teaspoon ground cloves
1 heaping teaspoon ground mace
1 heaping teaspoon ground nutmeg
¾ ounce mixed fresh sweet herbs (such as parsley, thyme, sage, rosemary), finely chopped
5¼ quarts water
Pinch salt, to season cooking water
Small bouquet garni (mixed fresh herbs tied together)
2 cups reserved veal broth
⅔ cup white wine vinegar
2 cups dry white wine

Instructions

To make Collared Veal, begin with a veal leg (about 4½–5½ pounds), and carefully debone it.
Soak the meat in cold water for an hour or until it appears pale, then pat dry.
Season thoroughly with 1 tablespoon of salt, 1 heaping teaspoon each of ground cloves, mace, and nutmeg.
Take a handful (about ¾ ounce) of mixed fresh sweet herbs such as parsley, thyme, sage, and rosemary, finely chopped, and spread them over the veal.
Roll the veal up tightly into a cylinder and bind it firmly with kitchen twine.
Wrap the bundle in a clean tea towel or muslin cloth.
Bring a large pot (about 5¼ quarts) of water to a boil.
Add a pinch of salt and a small bouquet garni (bundle of herbs) to flavor the cooking liquid.
Lower in your wrapped and tied veal and simmer gently for 2–2½ hours, or until tender.
Remove, unwrap, and let cool.
To pickle, take 2 cups reserved veal broth, ⅔ cup dry white wine vinegar, and 2 cups dry white wine.
Combine in a clean heatproof dish or non-reactive bowl.
Add the cooled veal, ensuring it is well covered, and leave to pickle in the fridge for at least 24 hours before slicing and serving.

Estimated Calories

350 per serving

Cooking Estimates

It takes about 30 minutes to prepare the veal, season it, and tie it up. Cooking the veal in simmering water takes around 2.5 hours. Letting the veal pickle in the liquid should be done for at least 24 hours in the fridge for best flavor. This recipe yields about 10 servings, with each serving estimated at 350 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.