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In Gascony

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

In Gascony, when it begins to get cold, they buy the tongues, parboil and skin them, and then salt them one on top of another in a salting tub and leave then eight days, then hang them in the chimney all winter and in summer, as above, dry; and they will keep thus for ten years. And then they are cooked in water and wine if you wish, and eaten with mustard.


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