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Again


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

Again, on a meat day, take some meat from the cauldron, and have bread moistened with the non-greasy part of the meat stock, then grind, and six eggs: then strain and put in a pot with greasy stock, spices, verjuice, vinegar and saffron; boil till bubbling, then pour into bowls.

Item, and if you are in an inn, in a hurry, find meat stock and you can make soup, you can throw in spices and boil, then, at the last, add some eggs and serve.

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