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A broth Of verjuice

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

A broth of verjuice. One must cook the meat. And, after it is cooked, take the broth and steep your bread, without roasting, and plenty of eggs with the broth and the bread, and ginger and saffron after all is put together. And cook, and boil in a good frying pan, and then in a pot.


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