A Boke of Gode Cookery Presents

To make Vautes

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: A thin omelet topped with minced veal kidneys, dates, & raisins, seasoned with sugar, ginger, and cinnamon


To make Vautes.

Take the kidney of veale and perboile it till it be tender / then take and chop it smal with the yolkes of thre or four egges then ceason it with dates small cutte / small reysons / gynger suger synamon / saffron and a little salte / and for the paest to laye it in / take a dozen of egges bothe the white and the yolkes / and beate theim well all togyther then take butter and put it into a fryyng panne and frye theim as thyn as a pancake then laie your stuffe there in and so frye them togyther in a pan and cast suger and gynger vpon it and so serue it forth.


To make Vautes.

Take the kidney of veal and parboil it till it be tender / then take and chop it small with the yolks of three of four eggs then season it with dates small cut / small raisins / ginger sugar cinnamon / saffron and a little salt / and for the pastry to lay it in / take a dozen of eggs both the white and the yolks / and beat them well all together then take butter and put it into a frying pan and fry them as thin as a pancake then lay your stuff therein and so fry them together in a pan and cast sugar and ginger upon it and so serve it forth.

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