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A Vinaigrette

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

A Vinaigrette. Take short-ribs of pork, which have been well washed and scalded, then half roasted on the grill: then mince by pieces, then put them in a clay pot, with blood and sliced onions, and put the pot on the coals, and shake often. And when it is all well fried or cooked, add beef stock, and make it all boil, then grind toasted bread, ginger, grain, saffron, etc., and moisten with wine and vinegar, and set it all to boil, and it must be brown. (Brown. How will it be brown, if there is no toasted bread? .

Item, I believe that it must be thickened, for I find it in the chapter on thickened soups; and for these two reasons, I believe that you must have toasted bread for thickening and to keep the color brown.)


Other versions of this recipe:

A Vinaigrette (Du fait de cuisine)

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