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The Meat Of A Leg Of beef Is Sliced Up And Put In pastry; And When The pastry Is Cooked


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

The meat of a leg of beef is sliced up and put in pastry; and when the pastry is cooked, it is appropriate to throw a wild duck sauce into it.

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