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Meat Tiles

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

Meat Tiles. Take cooked freshwater crayfish (also means lobsters:trans.), and remove the meat from the tails: and the surplus, that is to say the shells and body, grind for a very long time; and after that, have unpeeled almonds, and let them be cleaned and washed in hot water like peas, and with their skins let them be ground up with what I have said, and with this grind bread crumbs browned on the grill. Now you must have, cooked in water, in wine and in salt, capons, chicks and hens cut raw into quarters, or veal cut into pieces, and with the liquid from this cooking you must moisten and mix that which you have ground up, then put through the sieve: then ginger, cinnamon, clove and long pepper moistened with verjuice without vinegar, then boil it all together. Now your meat must be cooked in pig fat in pieces or quarters, and arrange your meat in the bowls and put the broth over it, and on the broth, in each bowl, four or five lobster (or crayfish) tails and sugar sprinkled over them.


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