[Sca-cooks] Parchment-like bacon ...
johnna at sitka.engin.umich.edu
Wed Mar 19 13:18:26 PDT 2008
Actually as I already mentioned yesterday
the easiest way to search these on the web is to just use Doc's
website and its search features at MedievalCookery.com.
In this case there is a helpful list of cookbooks on the web that
would allow you to do your own searching.
The Pichon edition of Le Menagier is available on the web.
or use the Bibliotheque Nationale version at
The English translation is again:
This is an excerpt from *Le Menagier de Paris*
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website
SMALL BIRDS. Pluck dry and leave the feet, and spit through the body:
and between each two put a piece of fat bacon tanned like a leaf (or
I have at hand the boxed edition that came out in 1981. It's the one
that I use most often, although I have others here as well.
Brereton & Ferrier. Le Menagier de Paris. Oxford at the Clarendon Press,
records it as
151.Menuz oiseulx. Plumez a sec, et laissiez les piez, et
embrochiiez parmy le corps. et entredeux mectre une piece de
lart gras tanve comme une feuille.
The Pichon on the web gives it as:
MENUS OISEAULX. Plumez à sec et laissiez les piés, et
embrochiez parmy le corps: et entre deux mettre une pièce de lart
gras tanné <http://www.pbm.com/%7Elindahl/menagier/menagier10.html#16>^
comme une fueille.
> Brighid, would you care to post the original
> recipe? I'm not great at reading French but it might give me some clues.
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