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Serf's venison With Soppes

This is an excerpt from Le Recueil de Riom
(France, 15th century)
The original source can be found at Jennifer Soucy's website

Serf's venison with soppes. And it must be well larded. And, when it is taken and put to cook, put in with it beef broth and wine, and if one doesn't have beef broth, put in water. And, when it is almost cooked, put in ginger powder.


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