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Large Cuts Of Boiled 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

Large cuts of boiled meat. Large cuts of boiled meat (beef, pork or mutton) are cooked in water and salt. The beef is eaten with Green Garlic [Sauce] in summer and White Garlic [Sauce] in winter. The pork and mutton are eaten (if fresh) with good Green Sauce made without wine, and (if salted) with Mustard [Sauce].

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Links to modern interpretations:


Meddling Medlars  

Beef & Sauces
Michelle Enzinas
Meddling Medlars
https://meddlingmedlars.wordpress.com/2016/05/17/beef-sauces/






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