Recipes from Wocobook

Shrimps in cabbage

The hens are picked, cleaned and threaded alongside. Then cut the spoon into slices, fry for 5 minutes in a very hot pot, and brownish the hens on all sides.

The cabbage is cut into four parts and cooked after the stabbing is removed for ¼ hour in salted wa...

Partridges

The pickled and cleaned chickens are dried and infused with salt and pepper inside and outside. Set up and tie with thin knuckles and then turn them into flour. The grease is lightly browned and the birds are browned until they are beautifully light brown on a...

Hair description and pairing

Hares are best from 3-12 months. When shopping, you must notice whether the hair is freshly shoveled and does not have too many spawning years and is not too thin. Also, hare should be "broken up" immediately after it has been shot, as the meat in this way is ...

Roe deer / Wild game / Animals description and pairing

It used to be used in the past to let the game hang until it had "a thought", this has been abandoned, but it uses it fairly well.

A young animal can thus be used 1-2 days after it has been shot. Older animals should last 8-10 days. However, storage time is...

Wild Sauce II

The smooth or chopped sauce that has been used to cover the game during the frying is sown from the steps and given a boil, after which you add lemon juice and ribs and finally the stewed cream....

Cumberlandsauce

Baked sauce. Can also be cooked with jam or buttercup. Add the different ingredients and then cook the sauce for 15 minutes.

Served for hamburgerryg or bayonneskinke....

Game sauce I

Bring the cloud into boil, flour and cream to a leveling, add to the boiling cloud together with tomato paste and the cold butter. Just before serving, add lemon juice, ribs and whipped cream....

Hareragout II

The hair is cleaned and crushed and the pieces are turned into flour with salt and pepper and brune in the hot fat together with the finely chopped onion. Laurel leaves and whole peppercorns are added to the gauze and added immediately after the browning toget...