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Random Medieval Recipe of the Day:
Taille. Take unpeeled almonds, wash, crush very well, and steep in beef broth, wine and verjuice. Add spices as for Meat Rosy and Diapered, except that you need more cassia and cinnamon. You need chicken and veal fried in lard, and sufficient sugar. It should be sweet with sugar. [Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)] (permanent link)