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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

AUXERRE MUTTON (or Supper Mutton). Cut the mutton in pieces, then wash and put to cook in water, then grind plenty of parsley and bread, and sieve, and put in the pot with spices.

autodoc



Other versions of this recipe:

For sheep (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

A lamb of another sort (Das Kuchbuch der Sabina Welserin)

A Dish of Auhashi of Fat Ram (An Anonymous Andalusian Cookbook)