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Garfereyden For Game


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

Garfereyden for game. Take wheat or barley and let it soften [i.e. soak] until it bursts open. Or one takes rye if it stands all green in its ears and soften it in sweet milk. Then take egg yolks with saffron; this you will let boil until it is thick, with [a] little spice. One may serve this with deer meat that one lays dry in the dish or also with other game that one serves dry in dishes or with salt beef or with fresh meat.

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