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Lang De bef

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak lange de bef tak an ox tonge schave it sethe it broche it and lard it with clowes then rost it and enbane it with yolks of eggs and serue it.


Other versions of this recipe:

Lange de beof (Liber cure cocorum [Sloane MS 1986])

Longe de bef (A Noble Boke off Cookry)

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