Take spinach and blanch it as if you were
making cooked spinach, and chop it small. Take
approximately one handful, when it is chopped,
cheese or meat from a chicken or capon that was
boiled or roasted. Then take twice as much cheese
as herb, or of chicken an equal amount, and beat
two or three eggs into it and make a good dough,
put salt and pepper into it and make a dough
with good flour, as if you would make a tart, and
when you have made little flat cakes of dough
then put a small ball of filling on the edge of the
flat cake and form it into a dumpling. And press
it together well along the edges and place it in
broth and let it cook about as long as for a softboiled egg. The meat should be finely chopped and
the cheese finely grated.
Bibliography: Sabina Welser's Cookbook, tr. from Das Kochbuch der Sabina Welserin (c. 1553) by Valoise Armstrong, Little Rock, Arizona, 1998 in David Friedman and Elizabeth Cook - How to Milk an Almond, Stuff an Egg and Armor a Turnip, Self publishing, 2011 in http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf , pag. 69.
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