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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Again". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Again, make a little bacon boil in a pot, and when it is half cooked, have a fresh mackerel, and cut it up and put it in to cook, and then take it all out, and add chopped parsley to boil till it bubbles and serve.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Again, soup of new beet-leaves may be made with blanched beet-leaves in summer when they are young, or parboiled in winter when it is right for old beet-leaves, never mind how old they may be. [Le Menagier de Paris]

Again, if you have cold beef, cut it very small, then grind a little bread dampened with verjuice and put through a strainer; put on a dish with powdered spices on top. Heat over the coals. It is enough for three people. [Le Menagier de Paris]

Again, on a fish day, take water and make it simmer with almonds in it; then skin the almonds and grind them and moisten with warm water, strain and put to boil with powdered ginger and saffron, and arrange in bowls; and in each bowl, a piece of fried fish. [Le Menagier de Paris]

Again, on a meat day, take some meat from the cauldron, and have bread moistened with the non-greasy part of the meat stock, then grind, and six eggs: then strain and put in a pot with greasy stock, spices, verjuice, vinegar and saffron; boil till bubbling, then pour into bowls.

Item, and if you are in an inn, in a hurry, find meat stock and you can make soup, you can throw in spices and boil, then, at the last, add some eggs and serve. [Le Menagier de Paris]

Again, on a fish day, grind bread, and moisten with water, verjuice and vinegar, and put on the fire; and when it simmers, take off the fire, and add yolks: then put on the fire and keep the fire low and heat just till it boils, and add powdered spices, and garnish as you like. [Le Menagier de Paris]

Again, take almonds, blanch and skin and grind: mix into warm water; put to boil with fine powdered spices and saffron, and in each bowl put one half of fried sole and the soup over it. [Le Menagier de Paris]

Again, the tongue of an old beef should be parboiled, skinned and cleaned: then spitted, stuck with cloves, roasted, and eaten with a cameline sauce. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on February 26, 2020, 1:05 pm.

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