A Good Moertroel
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "A Good Moertroel". [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:

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

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:77>. Accessed on July 3, 2020, 10:43 am.

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