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A Stew Of pork Entrails


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

A stew of pork entrails. Put the entrails to cook, and then draw out, and chop very small. And take beef broth or white in and verjuice, and put untoasted bread to soak, and strain it. And, when it is chopped, take a pan and fry the entrails very well until they release their liquid, and boil it all together. And crush ginger and egg yolks, strained or sieved, and cook with the broth and with verjuice and mashed verjuice grapes.

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