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(mushrooms)


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

Another preparation. Take dried mushrooms, and let them soften from evening until morning; and throw the water away, slice them thin with a knife, and a bit of the white part of a leek, or onion, and set them to fry in oil or lard and spices and chestnuts and vinegar, and a bit of water and salt. And then add mustard and cooked must, and pork, if it pleases you.

autodoc





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