This is an excerpt from Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
The original source can be found at
Stefan's Florilegium
Note. If you want to boil venison well, do not take much wine and take good broth of beef or mutton, pass it through with good pepper and use cinnamon instead of cloves.
Recipes with similar titles:
Nota (Forme of Cury)
Nota (Forme of Cury)
NOTA (Forme of Cury)
NOTA (Forme of Cury)
Note (Le Menagier de Paris)
Note (Le Menagier de Paris)
Note (Le Menagier de Paris)
Note (Le Menagier de Paris)
Note (Le Menagier de Paris)
liiij Nota (Fourme of Curye [Rylands MS 7])
lv Nota (Fourme of Curye [Rylands MS 7])
Cxliiij Nota (Fourme of Curye [Rylands MS 7])
Cxlv Nota (Fourme of Curye [Rylands MS 7])