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German Meat


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

German meat, rabbit and chicken soup. Take your meat, cut it up, and fry it lightly in lard with some finely chopped onion. Grind plenty of almonds, soak in wine and beef broth, and boil with your meat. Grind ginger, cassia, cloves, grains_of_paradise, nutmeg and just a bit of saffron, and steep in verjuice. It should be rather yellow, and thick.

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