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plovers And woodcocks

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

Plovers and woodcocks. Pluck them dry, leave the heads and feet, spit them lengthwise, and eat them with fine salt. Others wish Cameline [Sauce] with them. In a pie without adding cheese; eat them with fine salt.


Recipes with similar titles:

PLOVERS and WOODCOCKS (Le Menagier de Paris)

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