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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "BEEF Like BEAR VENISON". [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:

BEEF Like BEAR VENISON. A leg of beef. Do it in a black sauce of ginger, clove, long and grain pepper, etc. And put in each bowl, two pieces, and it will taste like bear.

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]

And if you wish to make a piece of beef taste like venison of deer or bear, if you are in bear country, take numble or leg of beef, then parboil and lard it, spit and roast; and let it be eaten with (a sauce of) wild boar's tail. Let the beef be parboiled, then lard it along its length and cut into portions, and then put the hot boar's tail (sauce) in a dish over your beef which first is roasted or boiled in boiling water and taken out soon, for this is more tender than deer. [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]


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[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]

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Searchable index of "Le Menagier de Paris". Medieval Cookery.
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