Note 228-10 — Chapter II
John J. (John Joseph) Lalor translation
During the middle ages, strongly seasoned food, ragouts, etc., were more in favor than in even France to-day; compare Legrand d'Aussy et Roquefort, Histoire de la Vie priveé des Français, passim. The wine even, at that time, used to be mixed with roots: vin de romarin, clairet, hippocras, (W. Wackernagel, Kl. Schriften I, 86, 7.) The French kitchen became simpler and more natural, only after the middle of the 18th century. (Roquefort, III, 343.)