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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Lamb with sage. Prepare the lamb like I told you, once the meat is boiled, add some sage, don't make too little slices, it should be recognizable that it's sage indeed, add some spices and vinegar, then serve it.