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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "VEAL DISGUISED AS STURGEON FOR SIX PLATTERS". [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:

VEAL DISGUISED AS STURGEON FOR SIX PLATTERS. The evening before, or early in the morning, take six calves' heads without skinning, and scald them in hot water like a pig, and cook them in wine, and add a half-litre of vinegar and some salt, and let it boil until the meat comes off the bone; then let the heads cool and remove the bones. Then take a piece of good coarse cloth, and put it all in it, that is to say, one on top of the other in the smallest space you can, then sew with good strong thread, like a square pillow, then put put it between two strong planks and press very hard, and leave overnight in the cellar; then slice it up with the skin on the outside like venison, and add parsley and venison, and only put two slices on each dish.

Item, if you cannot find enough heads, it can be done with a (skinned?) calf.

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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