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Lxxxii - To Fill A sheep's Stomach

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

LXXXII - To fill a sheep's stomach. Take lean veal and clean pork, chop it finely together. Add small raisins to it and beat iiij eggs into it. Salt to taste and add to it herbs and make sure that it doesn't get too thick or thin with the eggs. Fill the sheep [vommen] or stomach with this so that each [vom] isn't half filled and then tie it together. Put this in seething water and let seethe just like other sausage that it's well cooked and hard. Then take it out of the broth and cut it into nice slices. Make a nice brown sauce of gingerbread and wine and flavour it with herbs and it gets a lively taste. Put the same slices in it, salt it and taste if it is good. Then serve it forth.


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