|
|
[13]
To make or stew meat or fish that one [14] wants to make with wine or with
spices; boil it [15] well. Then take thin broth, wine, spices and saffron.
[16] Then take the meat or fish and set it [17] over [the fire] let it
boil not too hard but barely bubbling over the fire or even simmering,
until it is enough. |
|
|