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This recipe came from a Medieval Feasts cookbook I read years ago -- yes, we had a medieval feast, and it was really interesting. The batter over the meat is almost "pre-Wellington," and the "Crisps" are the little bits of batter than fall off the roast and cook in the stock.
Units: US | Metric
Serving Size: 1 (333 g)
Servings Per Recipe: 8