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Xlix - Balls Or Skinless sausages

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

XLIX - Balls or skinless sausages. Finely chop fillet of beef. Add egg with salt, pepper, ginger, saffron if you want. Mix this and make them round. Then put them in clean seething water that they seeth well in there, and serve them up with the same broth.


Links to modern interpretations:

Grene Boke  

Balls or Skinless Sausages
Kristen Wright
Grene Boke

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