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Rice For A Meat Day


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

RICE for a meat day. Pick it over and wash in two or three changes of hot water, and put to dry on the fire, then add boiling cow's milk, and grind up saffron to colour it yellow: soak with your milk, then add in grease from beef stock.

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Other versions of this recipe:

Decorated rice for a meat day (Le Viandier de Taillevent)




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