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[16] To make a wine suypen for veal or lamb. [17] One shall take a
number of raw [18] eggs and these one shall beat well with a little flour
[19] and with a little wine. When it is thus well stirred [20] so one
shall thin it with wine and with [21] verjuice, with also some of the
thinnest broth, [22] according to how much you want, and let it boil well.
Then one [23] shall put the meat therein and let it boil together, [24]
but very little. |
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