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Ragout Of Small birds Or Whatever Meat You Wish

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

Ragout of small birds or whatever meat you wish. Fry very well in lard. Take grilled bread, steep in beef broth, sieve, and put with your meat. Grind ginger, cassia and a bit of verjuice, and boil together. It should be delicate and not too thick.


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