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Meat Rosy

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Meat rosy. Take unpeeled almonds, crush very well, steep in beef broth, wine and verjuice, and strain through cheesecloth. Take your meat (to wit, breast of veal and chicken (whole or in quarters) cooked together with a shin of beef or other good bit), and fry in lard until it is browned. Take fine cinnamon (not much), white Mecca ginger and Small Spices such as grains_of_paradise, cloves and long pepper. To give colour, use turnsole or alkanets. Alkanets is as suitable as turnsole if you can find some, because it does not have as vivid a colour as the turnsole. Soak it in a bit of hotter than lukewarm water for 3 or 4 hours. Afterwards throw it in your pot, and stir it very well (after the pottage has boiled) until it has a colour resembling roses.


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