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pork In pastry

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

Pork in Pastry. Put in pastry with grape verjuice over.


Other versions of this recipe:

Pasty of meat of pork optimal (Libro di cucina / Libro per cuoco)

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