Posted by: hearttohearthcookery | February 28, 2016

Three Pond and a Loot


For the receipt (recipe) To make Pig’s Sausages translated by Peter Rose from De Verstandage Kock (The Sensible Cook), the first directions are to Take three pond of chopped Meat, two Nutmegs, a loot Pepper not too finely crushed and a handful of salt.  Pictured is the three pounds of pork with two nutmegs grated and the loot (about 14 grams) of coarse ground pepper.        Visit my website at:


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