I- Preparação do jantar dos criadores
Ainda com o sangue das reses quente, já feitos aos quadrados, lá iam metendo, na água a ferver. Vimos deitar folhas de couve; folhas de hortelã, dentes d’alho; cebola, folhas de louro, “pimenta da Jamaica” e sal q.b.
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A experiente Mestra Elci Marques, a filha Luísa Marques, Fátima Sousa e Dulce Mendes entre outras jovens do Grupo, não tiveram mãos a medir a preparar os temperos…
(continua)
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