Broth with Meat Strips is made in haste at a supper where there are more people than expected
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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Broth with Meat Strips is made in haste at a supper where there are more people than expected". [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:

Broth with Meat Strips is made in haste at a supper where there are more people than expected. For ten bowls, take twenty strips of the cold meat from dinner and from the leg of beef; and let the strips be small like slices of bacon, and fry them in fat on the fire on the griddle.

Item, have the yolks of six eggs and a little white wine, and beat them together until you are tired, then put with meat stock and old verjuice, not new, for it will turn: and boil it all without the meat; and then arrange in the bowls, and in each bowl two strips of meat. Some put the broth in the bowls, and on a dish, before four people, five meat slices and some broth with them; and this is for when there are more people and less meat.

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


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