Take a thousand eggs or more: a translation of medieval recipes from Harleian MS. 279, Harleian MS. 4016 and extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with nearly 100 recipes adapted for modern cookery, Volume 1

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Contents

Sops
2
Meat
3
Vegetables
48
Fish
62
Sauces
103
Fruits
140
roast duck
205
Fride Creme of Almaundys Fried creme de almondes
225
GLOSSARY
228
Copyright

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