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pies Of sparrows


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

Pies of sparrows. Take young beef or veal and some of the fat from around the kidneys of the calf. This you shall chop very small. Into this also add fine cheese which has been shredded very small, then add saffron.

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