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grape 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

Grape dish. Fry your meat lightly in lard. Take some bread, soak in beef broth, strain through cheesecloth, and throw onto your meat. Grind ginger, steep in verjuice and wine, and put onto your meat. Then add gooseberries or some verjuice grapes.

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Carp (Le Viandier de Taillevent)

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CARP (Le Menagier de Paris)




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