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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Another. Put the potato to roast in the hot embers like one cooks chestnuts, then it must be peeled & cut into slices, put on chopped mint, boiled currants thereon, & vinegar, a little pepper, & serve so.

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XCVII - Another good dish (Koge Bog)