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starlings


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

Starlings. They are plucked dry, gutted, then cut off the heads and feet, then sew up, put in pastry with two strips of bacon on them: or cut the parts in pieces like a chick, and treat like mincemeat, that is to say that you cut the thigh into three parts, and leave the bones in each piece: the wings also, and the rest the same, and then fry in the skillet with eggs like mincemeat (hamburger: Trans.) It seems to be a good idea to half cook them before frying.

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