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[18] If you wish to make a good moertroel so you must have [19] meat
from a pheasant or partridge or rabbit. The [20] legs of a doe calf. Of
these four things shall you [21] take and boil. Then you shall take the
same [22] broth in which it boiled and keep that. Then [23] take the meat
and chop it as fine as it is possible to chop and put it in a pot to boil.
[25] When it is almost boiled take breadcrumbs [26] to put into the broth;
mix some fine cheese into it. [27] But grate/crumble it as small as
possible. [28] Now you put this in the pot and take these spices: to wit,
[29] ginger that is white and crushed small, [30] mixed with verjuice. But
not much verjuice and [31] mix it with eggs so that you bind and extend
your moertroel with them [32] and when it has boiled so take it from the
fire. |
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