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Le viandier de Taillevent

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Author: Guillaume Tirel
Language: French
Wordcount: 14,918 / 56 pg
LoC Categories: PQ, TX
Downloads: 1,560
Added to site: 2008.09.10
mnybks.net#: 22026
Origin: gutenberg.org
Genre: Cooking
Excerpt

ain de lart & du bouillon de beuf pour faire le bouillon prenes du pain & des foyes se vous en poues finer & mettez tramper en bouillon de beuf & puis coulez le pain & les foyes / & puis mettes dedans le pot & prenez gingembre / canelle / & menues espices / & les deffaictes de vert ius / et mettez bouillir tout ensemble & gouter de sel ainsi quil appartient

¶ Pour gibelet doyseaulx de riuiere / il fault haller des oyseaulx en la broche ou sur le gril faictes pareil bouillon comme a la semee & vert ius / & espices pareillement.

¶ Pour boullir larde a connin ou a poullailles despeces par pieces & les lardes chascun vng lardon ou deux / & mettez bouillir en vng pot dedens du bouillon de beuf a le faire cuire / puis prenes gingembre / canelle / & menues espices & de vert ius / & de sel comme il appartient.

¶ Pour brouet rappe / prenes veau poulaille despeces par pieces & mettes souffrire en vng pot en sain

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