Original recipe from Platina:
Exicium Ex Pulpa. Take the meat from a haunch of veal and cut it up finely with the soft fat or lard. Grind marjoram and parsley together. Beat the yolks of eggs together with grated cheese. Sprinkle with spices and work this into one mass and mix it all up with the meat. The cut pieces of sausage casing from pork or veal and roll up the meat mixture inside them in lumps the size of an egg. Cook them on a spit at the hearth over a slow fire; the common folk call this exicium; indeed when they are a little underdone they are more flavorful than when cooked too much. Consequently, they are slow to be digested and cause obstructions and stones. Nevertheless, this helps the heart and liver.
- Andrews, E.B. trans. Platina. De Honesta Voluptatae. L. de Aguila. Venice, 1475. St. Louis: Mallinckrodt, 1967.
Veal Sausages is featured in Coronation Feast of H.R.H Kenna
Michael Hobbes is a member of the Society for Creative Anachronism, living in Columbus, Ohio. He was recently awarded the Laurel, the SCA's highest honor for arts & sciences, for his work in cooking.
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