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Xix - Rolled [callune] To Cook / And pickle


This is an excerpt from Koge Bog
(Denmark, 1616 - Martin Forest, trans.)
The original source can be found at Martin Forest's website

XIX - Rolled [callune] to cook / and pickle. First of all one shall rinse and clean the [vommen] [the big stomach] of the ox, and then cut it into big pieces so that the fat can be divided as much ot each piece. Where something is found [maurt] then a piece of the great intestine should be [fleckes] and put on it. Sprinkle Luneburg salt thinly thereover with crushed cloves, ginger powder, cinnamon, pepper and crushed dried thyme. Then roll together and fold in on all sides so that the outermost side is folded up together, and then sew it together with strong thread. Next the liquid like a [kallun] is seethed, thereafter placed on a board. Over it a board with a weight overnight so that the juice can be pressed out. Then a container is cleaned and on the bottom first placed dry thyme, next a layer of the same rolled [kallun] then a layer of thyme, then [kallun] etc. Thereon is poured an alegar made with a brine so that for six pots of vinegar one pot of boiled brine. Then put a weight on that can hold the [kallun] under the mixed vinegar. In the same way you can pickle head meat, nuzzles, ox feet and other such things that can be kept the whole year.

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