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[D1v]
To boil all venison that is fresh and that [2] one wishes to serve wet or
with broth. Take venison [3] and boil it until it is almost boiled
completely. [4] Then take the pot with the venison and take it off [the
fire]. [5] Hereto you shall take cinnamon, ginger, a little pepper [6] and
saffron. Some people take a little pot sugar. [7] Before that take more
pepper and some toasted bread [8] so that it will be thicker and bind
well, and mix [9] that with wine. Then put that altogether in a pot with
the venison and you shall stew that venison with the aforesaid [11] spices
and with the fattest broth that you will [12] blow off the same meat
broth. And dilute it with the same broth if necessary. |
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