SC - danish recipes from 1300

[ana l. valdes]

>The collection of 25 recipes seems to be, after Apicius, the oldest kept
>cookbook in the Western world. Its from the beginning of the 13th
>century. Its three different collections, written in German, Icelandic
>and Danish. Rudolf Grewe has worked for a long time comparing the
>different manuscripts. The Danish is kept today at the Royal Library in
>Copenhaguen.
>Here its some recipes from it:
>
>Put a hen in a pan with oil, cut in small pieves, crush garlic and add
>warm buljong, lard, wine and salt and several wipped eggyolks, plus the
>innards and the liver.
>The hen must cook a long time in this coction.
<snip>

What is buljong?  Also, does the text say *whipping* the eggyolks, or
beating, passing through a strainer, etc.?

Regards,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/


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