Search Results

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 venison with sops of wild goat. Take roast meat of wild goats and treat it just the same as it says earlier for venison of wild pigs and for pottage and sops to make up here. You shall put it to boil in a pot, to wit, in wine and in meat broth together. Then take toasted bread, softened a little and mixed into the broth with which it was boiled, but not softened too much. Then add to it these spices: cinnamon, grains of paradise, cloves, ginger mace; put these all in the pot with the venison.