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French Servels


Take cold Gammon of Bacon, fat and lean together, cut it small as for Sausages, season it with Pepper, Cloves and Mace, and a little Shelots, knead it into a Paste with the yolks of Eggs, and fill some Bullocks Guts with it, and boil them; but if you would have them to keep, then do not put in Eggs.

When you have filled the Guts, boil them, and hang them up, and when you would eat them, serve them in thin slices with a Sallad.


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The Queen-like Closet or Rich Cabinet (1672).

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