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Roffioelen Of Meat

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

Roffioelen of meat. Take pork meat that is just fat enough. It must also be fresh pork meat. Take then fresh hard-boiled eggs. One shall grind them all up with the meat in a mortar with saffron, cinnamon, and ginger. And if one wants, a few apples in the dish. One bakes this in crusts of dough in the oven just like bruyn taerten [brown tarts].


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