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This entry is a re-creation of a recipe from An Anonymous Tuscan Cookery Book (Italy, ~1400 - Ariane Helou, trans.), entitled "Zeunia". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Zeunia of squab, chicken and other fowl. When you kill a chicken, squab or other fowl, keep the blood and the livers; then, when they are cut apart, fry the birds with onions and lard, putting in dried oregano, well ground, diluted with wine: then take the aforementioned blood and livers with a bit of toasted bread, and grind them and dilute them with vinegar and wine, and color lightly, and set them to boil with said birds, adding pepper copiously; for squab in particular add a head of garlic; and eat it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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Searchable index of "An Anonymous Tuscan Cookery Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:138>. Accessed on June 6, 2020, 3:46 am.

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