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White sausage

This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

White sausage. Take liver of bass, salmon and other fish from the sea, boiled well and choped finely. Then take spices and herbs to taste. Have a flat piece of dough four fingers long and put the stuffing in it. Take the two sides together, fix them and make it round (?). Stick wooden pins through and let boil in water. Then let it cool, and roast it upon the gridiron. Baste with the fat of fish, sea fish or [use] other [fat].


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