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Rissoles On A Meat Day Are Seasonable From St


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

RISSOLES ON A MEAT DAY are seasonable from St. Remy's Day (October 1). Take a pork thigh, and remove all the fat so that none is left, then put the lean meat in a pot with plenty of salt: and when it is almost cooked, take it out and have hard-cooked eggs, and chop the whites and yolks, and elsewhere chop up your meat very small, then mix eggs and meat together, and sprinkle powdered spices on it, then put in pastry and fry in its own grease. And note that this is a proper stuffing for pig; and any time the cooks shop at the butcher's for pig-stuffing : but always, when stuffing pigs, it is good to add old good cheese.

Item, at the courts of lords like Monseigneur de Berry, when they kill a beef, they make rissoles with the marrow.

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Links to modern interpretations:


Medieval Cookery  

Rissoles On A Meat Day
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/rissoles.html






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