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A Stew Of mutton Cut Into Small Pieces And Parboiled A Little

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 mutton cut into small pieces and parboiled a little. And, when it is parboiled, it is taken out of the water and drained and put into a pot. And mince the onion with the parsley, and then, when the onion is put in, one puts it to fry on the coals. And when it is almost cooked, put in beef broth, and verjuice, and powder in it.


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