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[11]
Garfereyden for game. [12] Take wheat or barley and let it soften [i.e.
soak] until it bursts open. [13] Or one takes rye if it stands all green
in its ears [14] and soften it in sweet milk. Then take egg yolks with
[15] saffron; this you will let boil until it is thick, with [a] little
[16] spice. One may serve this with deer meat that one [17] lays dry in
the dish or also with other game [18] that one serves dry in dishes or
with [19] salt beef or with fresh meat. |
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