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A Roated And Larded Raiger


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

A roated and larded /raiger/ (heron?). Make a sauce of good wine, honey and good spices. Boil that sauce and serve it.

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