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Yellow Mutton


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

YELLOW MUTTON. Cut up the coarsest, and this is the flank; and cook it in water, then grind in a piece of ginger and some saffron, and add verjuice, wine and vinegar.

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