Posted by: hearttohearthcookery | February 28, 2016

Three Pond and a Loot

IMG_1847-001

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:   www.hearttohearthcookery.com

 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: