|
|
[19] Green loock for [conger] eels. [20] Take the eel and boil it
well. Then take it out [21] of its broth and let it cool. Then you shall
take bread [22] garlic, parsley and salt. Grind these four things [23]
well together. When they are ground pass them through a [24] strainer with
vinegar. Then pour fat from the [25] eel over it. When you want to serve
it, pour the [26] loock over its eel. |
|
|