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Xxxiv - Fresh lamb's Meat


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

XXXIV - Fresh lamb's meat. Let it be cooked, then sieve the broth through a hair sieve. Then pour cold water on the meat in aforementioned broth. Let it boil togethre with finely chopped green herbs. But of aforementioned broth you should take some and pour over lettuce or [syrer], put in it butter and then let it cook slowly by itself. And when you serve the meat up then pour it over it with toasted bread.

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