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Xliv - pike sausage

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

XLIV - Pike sausage. Take some of the fish, the [milten] and the blood. Chope it with pepper, coriander, onion, thyme. Put it in the stomach and let it seethe with the fish.


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