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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

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.


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