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Note That Rump Of venison Includes The Skin And Tail; And When Fresh It Is Cooked In Water And wine


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

Note that rump of venison includes the skin and tail; and when fresh it is cooked in water and wine, with spices and saffron and broth in summer: and in winter with pepper; and the same with fresh boar.

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