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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

To stuff a stomach. Take stomach of pork or mutton well washed and clean; then take their fat and meat, partially cooked; mix this with spices and eggs, and stuff said stomach with the aforementioned mixture and set it to cook in water and close the hole, and pierce it with a needle while it is cooking. Or you can cook it on the grill instead, and color and season it as you like. Also it can be stuffed with good pork belly, with whole ravioli. Likewise you can stuff birds if you like.

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