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For beef


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

For beef - Fresh beef with white garlic; Salted with mustard. The numbles of beef, well larded, are good in pies.

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