|
|
[3]
To make venison with sops [4] of wild goat. [5] Take roast meat of wild
goats and treat [6] it just the same as it says earlier for venison of
wild pigs and for pottage and sops [8] to make up here. You shall put it
to boil in a pot, [9] to wit, in wine and in meat broth together. Then
take [10] toasted bread, softened a little and mixed [11] into the broth
with which it was boiled, but not softened too much. Then [12] add to it
these spices: cinnamon, grains of paradise, cloves, ginger [13] mace; put
these all in the pot with the venison. |
|
|