Oüille, Potagie Of Warmoes Sonder Vleesch Of Booter

"This is prepared outside of Lent and during Lent. Outside of Lent: take a slice of beef round, a ham, a veal leg, duck, capon, quails, and young pigeons; let all be browned in a copper tinned pan (casserole), one after the other. Once this is done, put them all in a large pot or kettle of water, each according to how long or short it should be cooked. Then take your browned clarified butter, to which you have added flour, and add this to the kettle; be sure to skim well, and add some salt and pepper. When everything is well cooked, add all sorts of pot herbs, parsley roots, and other herbs, a handful of each, and when the broth is reduced and strong enough, take dried crusts of grated white bread, lay them in a large dish, and ladle the broth over them, letting them soak and stew. Once this is done and the fat has been skimmed off your stew, arrange it with the poultry and other meats on top. One also makes an Oüille of wild pigeons or grouse, in the same way as the above; except that, instead of browning them, they are left to blanche in the water; do the same with the quails and other poultry. Thus, anyone who wishes to make this type of stew may adapt what we have described here, and may choose such dishes and types of meat as they wish according to their preference."

The recipe language is distinctly historical, with spelling and phrasing that reflect early 18th-century Dutch usage—words like 'rood werden' (browning), 'Moes-kruiden' (pot herbs), and 'gerast witte-brood' (grated white bread crusts). Ingredients are listed in the order used, with generic quantities ('handfuls'), relying on the cook's eye and experience. Such recipes assumed familiarity with kitchen methods and left much to intuition and taste. The heavy use of commas and flowing prose mirrors the oral, conversational nature of recipe transmission at the time.