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Larded milk


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

Larded milk. Take some [cow's] milk, boil it on the fire, lift it down from the fire, put it on a few coals, and thread in beaten egg yolks. If you wish it for a meat day, take lardons, cut them into two or three bits, and throw them into the milk to boil. If you wish it for a fish day, do not add lardons, but throw in some wine and verjuice to curdle it before you lift it down. Remove it from the fire, put it in a white cloth, let it drain, wrap it in 2 or 3 layers of the cloth, and press it until it is as firm as beef liver. Put it on a table, slice it into strips the size of a full palm or three fingers, button them with whole cloves, fry them until they are browned, set them out, and throw some sugar on top.

autodoc



Other versions of this recipe:

Lede lardes (Liber cure cocorum [Sloane MS 1986])

Alayd mylk (A Noble Boke off Cookry)

Larded boiled meat (Le Viandier de Taillevent)

LARDY MILK (Le Menagier de Paris)

Ledlardes (A Noble Boke off Cookry)

Letards (Thomas Awkbarow's Recipes (MS Harley 5401))

Lete Lardes (Forme of Cury)

Let lardes (Fourme of Curye [Rylands MS 7])

Lete Lorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Letelorye (Forme of Cury)

Lete lorye (Fourme of Curye [Rylands MS 7])

Lethe lory (Two Fifteenth-Century Cookery-Books)

Letlardes (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))

Lette lardes (Two Fifteenth-Century Cookery-Books)




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