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Saracen Soup


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

Saracen soup. Take cassia, long pepper and saffron (to give it colour) steeped in wine and verjuice. Boil everything together with your eels. It should not be too thick, for it thickens itself.

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