Quoting Stefan li Rous <StefanliRous@austin.rr.com>:

> Johnnae llyn Lewis said:
> > I found this one and it's even German--
> >
> > 35. Ein agraz (An agraz )
> >     Nim holtze epfele und peterlin und bezzin. und stoz ez zu sammene
> >  und drucke uz. daz die petersilie ein wenic zuvar. daz heizzet auch
> > agraz.
> >     Take wood apples and parsley and turnips and pound it together and
> > press it out, that the parsley colors a little. That is also called Agraz.
> >
> > Ein Buch von guter spise
> > copyright 1993 Alia Atlas
> >
> > http://cs-people.bu.edu/akatlas/Buch/recipes.html#recipe35
>
> Okay, but what do you do with this appple/parsley/turnip paste? Do you
> eat it raw? Or cook it like a fritter? Or stew it?

Based on the context in Guter Spiese, and looking at other recipes
called "Agraz", I assumed it was a sauce type concoction.

Avraham

****************************************
Avraham haRofeh of Northpass (soon to be "of Sudentur")
     (mka Randy Goldberg MD)