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capons Or veal With herbs


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

Capons or veal with herbs. Cook them in water, pork fat, parsley, sage, hyssop, costmary, wine, verjuice, saffron and ginger, as you wish.

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