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Another


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

Another. Take a loin of veal or breast, & put it to boil: when somewhat cooked, have parsley root cut into little lardons, when the roots are cooked with the meat take ground roots of radishes, & two times as much mint peeled & ground, & pass with the broth of veal & cast thereon, & put with a reumer of verjuice or wine, & that the broth will be fat, & serve so.

autodoc



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XCVII - Another good dish (Koge Bog)




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