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Grated Soup

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

Grated Soup. Cook your meat, then fry it in fat, then grind grain, ginger, etc., and mix with verjuice: then have bread moistened with the meat stock, ground and passed through the sieve, and add spices, bread, and all into the cauldron and boil together; then have grain verjuice or gooseberries boiled in a slotted pan, or in another water in a cloth, strainer or otherwise, that is in order to remove the first sharpness, then serve your meat in bowls with the soup over it, and, on top, your grain verjuice.


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