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[10]
To make a galantine of pike. Take pike, [11] prepare them and cut them in
large slices and [12] you shall skin the [conger] eels. When that is done,
[13] so you shall also cut that in large pieces [14] and take the bones
out. Then put it to boil in a [15] pot or in a pan in wine, and while it
is boiling [16] add some vinegar. When the eel is just coming to the [17]
boil, lay therein the pike which has been cut [18] in large pieces. When
the fish is boiled [19] so take the broth and put it in an earthen [20]
pot or in another wooden vat. Then take [21] bread and cut it in flat
pieces and these you will [22] roast/fry or toast as brown as possible
without [23] burning, then you shall lay it to soften in the aforesaid
[24] broth that you have poured from the same dish [25] and strain it
through a cloth. When it has been done so [26] take cinnamon, ginger,
grains of paradise, cloves [27] and crushed galingale, and all these
spices must [28] be broken up. Put all those spices in the aforesaid
broth. Then boil that broth with the spices [a] very long [time], [30] as
long as possible. But [31] always be careful that it does not burn and
salt it [32] just enough. When it is boiled so set it [in] the [D1r]
earthen pot or the wooden vat to cool and [2] when it has boiled [prior to
putting it in the earthen pot] pass it once more through the cloth/sieve.
Then put [3] sugar therein. And when it is ready, so take the [4] pike and
the eel as they are cut and lay [5] them in the galantine. |
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