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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

Peas with meat. Set the peas to cook with meat, well rinsed of its salt; and slice said meat finely, once it is cooked, cut it small, and put it in bowls.

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