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vinegar Dish

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

Vinegar dish. Take pork menue haste [spleen and other offal] and roast it, but do not allow it to cook too much. Cut it up, fry it lightly (with onions sliced into rounds) in its own or other lard in a pot on the coals, and shake the pot very often. When it is well fried, add some beef broth and wine to boil on your meat. Grind grains_of_paradise and a bit of saffron, and steep in vinegar. Boil everything together. It should thicken itself and be brownish.


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