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sheep's Penis For The Foodie


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

Sheep's penis for the foodie. Wash it well and clean it. Then take brayed saffron, the yolks of ten eggs and a spoonfull of milk. Temper with fat and stuff the penis, but take care that it is not overstuffed. Blanch it, then roast it. Sprinkle with powder of ginger, cinnamon and a little pepper.

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