A medieval lasagne from The Curious Cookbook: Viper Soup, Badger Ham, Stewed Sparrows and 100 More Historic Recipes by Peter Ross
Lozenges Take good broth and put it in an earthenware pot. Take the best quality white flour and make a paste with water and make thin sheets with a rolling pin
Ingredients
- sugar
- raw cheese grated
- water
- paste
- white flour
- broth
- spice powder
- cheese
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