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Updated: May 28, 2025
It is the earliest place where we get some of our familiar articles of diet beef, mutton, pork, veal under their modern names; and about the same time such terms present themselves as "a broth," "a browis," "a pottage," "a mess." Of the dishes which have been specified, the froise corresponded to an omelette au lard of modern French cookery, having strips of bacon in it.
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