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broth With Meat Strips Is Made In Haste At A Supper Where There Are More People Than Expected

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

Broth with Meat Strips is made in haste at a supper where there are more people than expected. For ten bowls, take twenty strips of the cold meat from dinner and from the leg of beef; and let the strips be small like slices of bacon, and fry them in fat on the fire on the griddle.

Item, have the yolks of six eggs and a little white wine, and beat them together until you are tired, then put with meat stock and old verjuice, not new, for it will turn: and boil it all without the meat; and then arrange in the bowls, and in each bowl two strips of meat. Some put the broth in the bowls, and on a dish, before four people, five meat slices and some broth with them; and this is for when there are more people and less meat.


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