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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. Parboiled, larded, and roasted; eaten with Cameline [Sauce]. In a pie, add some Spice Powder, pork fat and saffron; eaten with verjuice.


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