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[22]
To make kimmeneyde, raw or separate, that is, [23] the sauce alone. Take
egg yolks which are [24] hard-boiled and crumbs of white bread ground [25]
together; pass this through a strainer with [26] wine. Then take grains of
paradise, ginger [and] cinnamon ground together [27] and meal sugar with
saffron mixed [28] through it and add thereto a little cumin. Then this
[29] sauce is ready. Then take boiled sulte [salted pork neck] and [30]
boiled young rabbits together. Some take [31] roast doves or roast
partridges and [32] divide them in two or in four and lay them thus [A3r]
in a dish. And then one shall pour the sauce [2] over it, and so serve it
to the table. |
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