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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, the tongue of an old beef should be parboiled, skinned and cleaned: then spitted, stuck with cloves, roasted, and eaten with a cameline sauce.

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, 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. [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]

[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 September 26, 2020, 11:33 pm.

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