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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, three quarters of mutton to make the soups for the companions, a quarter of bacon for larding, a forequarter of veal for the fricassee; for the servants, venison.

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Recipes with similar titles:

At the butcher (Le Menagier de Paris)




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