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Random Medieval Recipe of the Day:

Venison from (?) a good pepper (sauce?). First scald it, then take good green broth and soak it (boil soft?) in that, then pass it through with wine or vinegar. Chop onions into it and add lard, and /swaiffs ab/ (?) [Alte Kochrezepte aus dem bayrischen (Germany, ~1500 - V. Bach, trans.)] (permanent link)