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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

Kids, lambs. Refresh them in boiling water, pull them out soon, brown them a bit on the spit, lard them, and roast them. Eat them with Cameline [Sauce].


Other versions of this recipe:

KIDS (Le Menagier de Paris)

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