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A jelly Of Meat Of chicken


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

A jelly of meat of chicken, rabbits and piglets, and plenty of the large bones of veal. And put to boil in wine and vinegar, without water, and enough salt, and boil it, but not too long. These are the spices that must be put in: ginger, grains of paradise, cloves, mace, and spikenard, and galingale; and don't beat it together, without crushing, and put saffron in it.

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