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And Note That There Are Three Sorts Of birds

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

And note that there are three sorts of birds, which other cooks roast without cutting open; these are larks, turtle-doves and plovers, because their guts are sweet and without dung, for larks eat only pebbles and sand: turtle-doves, juniper seeds and sweet-smelling herbs: and plovers the wind.


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