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A wine Suypen For veal Or lamb

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 a wine suypen for veal or lamb. One shall take a number of raw eggs and these one shall beat well with a little flour and with a little wine. When it is thus well stirred so one shall thin it with wine and with verjuice, with also some of the thinnest broth, according to how much you want, and let it boil well. Then one shall put the meat therein and let it boil together, but very little.


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