Difference between revisions of "Ein gehackten Schlegel"

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41. A chopped leg. When it is roasted/ then take under the hash onions/ and small
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41. A chopped leg. When it is [[roast]]ed/ then take under the hash [[onion]]s/ and small
raisins/ also cinnamon and saffron/ Take a good brown stock to it that is sour/ let
+
[[raisin]]s/ also [[cinnamon]] and [[saffron]]/ Take a good brown [[stock]] to it that is sour/ let
it simmer with it/ do beef marrow in it/ as it comes from the bone/ let it simmer
+
it [[simmer]] with it/ do [[beef]] marrow in it/ as it comes from the bone/ let it simmer
 
well/ that it is not completely thin/ like this it is well tasting and good.
 
well/ that it is not completely thin/ like this it is well tasting and good.
  

Latest revision as of 00:57, 13 July 2007

Original Source

41. Ein gehackten Schlegel. Wenn er gebraten ist / so nimm unter das gehackt Ziweben / und kleine Rosein / auch Zimt und Safran / Nimm ein gute braune Brühe darzu die saur ist / laß es darmit sieden / thu Ochsenmarck darunter / wie es vom Bein kompt / laß es wohl ein sieden / daß es nicht gar zu dünn ist / so wirdt es wohl geschmack und gut.


41. A chopped leg. When it is roasted/ then take under the hash onions/ and small raisins/ also cinnamon and saffron/ Take a good brown stock to it that is sour/ let it simmer with it/ do beef marrow in it/ as it comes from the bone/ let it simmer well/ that it is not completely thin/ like this it is well tasting and good.

Ein new Kuchbuch 1581, Translation by Ranvaig (Sharon Palmer)

See Also

Peerless Kitchen