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veal Ragout

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

Veal ragout. Roast it on the spit or grill without letting it cook too much, cut it into pieces, and fry it lightly in lard with onions cut very small. Take grilled bread steeped in wine and beef broth or puree of peas, and boil with your meat. Grind ginger, cassia, cloves, grains_of_paradise and saffron (to give it colour), and steep in verjuice and vinegar. There should be enough onions; the bread should be browned; and it should be thick, sour with vinegar, spicy and golden.


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