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venison From A Good pepper

This is an excerpt from Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
The original source can be found at Stefan's Florilegium

Venison from (?) a good pepper (sauce?). First scald it, then take good green broth and soak it (boil soft?) in that, then pass it through with wine or vinegar. Chop onions into it and add lard, and /swaiffs ab/ (?)


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