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Calijsken


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 calijsken. If you want to make another calijsken so take a capon and boil it in the usual manner but not completely. Then take it out and take all the white from the capon: that is, the breast meat and the other flesh that you can get. This you shall grind in a mortar. When it has all been broken up small so pass it through a sieve and mix it with the broth of the capon. Then boil it or stew it in a small pot. When it is boiled so you shall put therein some salt. But always watch well that it is not over-salted and put neither verjuice nor vinegar in here.

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