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A Good Moertroel

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

If you wish to make a good moertroel so you must have meat from a pheasant or partridge or rabbit. The legs of a doe calf. Of these four things shall you take and boil. Then you shall take the same broth in which it boiled and keep that. Then take the meat and chop it as fine as it is possible to chop and put it in a pot to boil. When it is almost boiled take breadcrumbs to put into the broth; mix some fine cheese into it. But grate/crumble it as small as possible. Now you put this in the pot and take these spices: to wit, ginger that is white and crushed small, mixed with verjuice. But not much verjuice and mix it with eggs so that you bind and extend your moertroel with them and when it has boiled so take it from the fire.


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