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First Dish


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

First dish. Fresh beans, a cinnamon broth, a stew of black hare, a green soup of eels, smoked herring, coarse meat, turnips, tench soups, salted sciaenas and olives, beef marrow rissoles and skewers (kebabs) of beef ut pa.

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First dish (Le Menagier de Paris)

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