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[29] Sauce within fasting-time for [over] carp. [30] Take a fat carp
or two, which you boil until [31] soft. When he is soft so take him off
the fire and let him [32] stand in his broth. Then skim off the fat with a
spoon [D2r] from the broth in* a small pannikin, to which you will add
much [2] sugar, wine, and vinegar. Put some peperkoek [3] in to bind it a
little. Then let it stand to boil until it is a little [4] bound. Then
pour it over the carp as he is lying in [5] the dish. |
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