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At The Butcher


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

At the butcher, half a sheep to make the soup for the companions and a quarter of bacon for larding; the master bone of a leg of beef to cook with the capons so as to get broth to make the fricassee; a forequarter of veal to serve in the fricassee. For the seconds a hind leg of veal or veal feet, to make the liquid for the jelly. Venison, a hefty leg.

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At the butcher (Le Menagier de Paris)




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