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Note That The Best Part Of beef


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

Note that the best part of beef, whether for roasting or for cooking in water, is the kernel; and note that the beef kernel is that part below the neck and the shoulders. And also this piece is sovereign when sliced in strips, put in pastry; and when the pastry is cooked, throw on lamprey sauce.

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