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Soup Of Small Birds Or Other Meat


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

SOUP of SMALL BIRDS or OTHER MEAT. Let them be plucked while dry, then have bacon fat cut into cubes, and put in the skillet and remove the grease from it and there fry them; then put on to cook in meat stock, then take bread browned on the grill or breadcrumbs moistened in meat stock and a little wine; then take ginger, clove, grain and powdered cinnamon and the livers, and grind them; and then sieve your bread and stock and the spices are not to be sieved but ground fine; and put on to boil with your small birds and a little verjuice. .

Item, if you have no bouillon, use the water from cooking peas. .

Item, it should not be too thick, but clear; so you only need the liver or bread for thickening.

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