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Jellied pig's Trotters


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

Jellied pig's trotters. Boil them well in water, let them cool. Take the sinews of the bones and feet and crush well in a mortar. Temper with wine and some of the cooking liquid of the trotters, strain it, and let it cook for a while. Temper ground saffron, ginger, cinnamon and cloves with the brew. Pour it on the trotters in wooden dishes and let it cool.

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