甁裹糕
甁裹糕
雞彈二十箇，打破攪勻。以羊肉二斤細切，入細料物半兩，碎葱一撮，香油炒作燥子，攪入雞彈汁令勻。用醋一盞，酒半盞，豆粉二兩，調糊，同雞彈汁燥肉再攪勻，傾入酒甁內。若扎口，入滾湯內煑熟，伺冷，打破甁切片，酥蜜澆食。
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Text and scans: Shidian Guji (Peking University – ByteDance open ancient texts). Edition details are given per book. Shidian Guji
