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Turnips Are Hard And Difficult To Cook Until They Have Been In The Cold And Frost; You Remove The Head


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

TURNIPS are hard and difficult to cook until they have been in the cold and frost; you remove the head, the tail and other whiskers and roots, then they are peeled, then wash in two or three changes of hot water, very hot, then cook in hot meat stock, pork, beef or mutton.

Item, in Beausse, when they are cooked, they are sliced and fried in a pan, and powdered spices thrown on.

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