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Postby latheaxe » Sun Jun 17, 2007 9:46 pm

Was it eaten in the 14th century and how widely available was it??? :wink
Last edited by latheaxe on Tue Jun 19, 2007 8:18 am, edited 2 times in total.

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Postby m300572 » Mon Jun 18, 2007 4:39 pm

Plovers and woodcocks.
Pluck them dry, leave the heads and feet, spit them lengthwise, and eat them
with fine salt. Others wish Cameline [Sauce] with them. In a pie without
adding cheese; eat them with fine salt.

14th C recipe from the Viandiere de Taillevent.

Wilkes and Liberty, Wilkes and the Forty Five

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