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This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Moerteroel". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make moerteroel. Take chickens and fat pork from the stomach or beef shanks and one boils that together until it is almost enough. Then one takes it out. Then you shall take the fat from the meat. After that take bread and break it up in thin broth and let it boil together a good while. Then take the chickens with the meat and take all the bones out. After that cut up the chickens together with the meat into small pieces. Then one throws this all together in a pot with the thin soup and lets it boil together until it is nice and thick. Then take egg yolks, a little saffron, a lot of cinnamon, a little ginger, a little pepper, [and] crush that all up with wine and that must simmer together a while until it is enough. Then it is done.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <>. Accessed on April 2, 2020, 12:23 pm.

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