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venison Of Fresh boar

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

Venison of fresh boar. Cut it into small pieces and wash well with abundant hot water, but do not scorch them. And put them in a good pot with wine and beef broth or water and wine. And stuff with spicy pepper for the flanks. And one puts in powder, ginger, and pepper and cook, and the pepper doesn't outweigh the ginger.


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