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[12] A brown sauce over carp. [13] Take a good carp and boil it
until it is nicely [14] soft. Then take it from the fire and let it stand
in [15] its broth. Take peperkoek or lebkoek and set [16] it to soften in
the fat broth of the carp, which you will [17] then ladle off from the
kettle with a spoon. And [18] when it is softened so you shall rub the
peperkoek [19] into very small pieces with the same spoon, at least as
small as [20] is possible. Then thin it with vinegar and wine. Then [21]
set it over the fire and let it boil until it thickens. Then add to it
[22] ginger, cinnamon and a good amount of sugar [23] some salt and throw
a handful of raisins in. One pours this over [24] all carp in fasting
time. |
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