VIII To make fine broth of calcinelli
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Due Libri di Cucina - Libro B (Italy, 15th c. - Rebecca Friedman, trans.), entitled "VIII To make fine broth of calcinelli". [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:

VIII To make fine broth of calcinelli. If you want to make broth of calcinelli (little shellfish), take the calcinelli and give them a boil in water, and then throw that which is inside and wash it well so that it does not taste of earth, and then put them to fry, and put in marjoram and mint and stone parsley beaten with a knife and take the almonds and don't shell them and grind them with water, and then strain them with a colander and put them with these other things to boil and put in good spices to boil with them and enough orange juice, and let it be good.



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]


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

broth
venison
marjoram
mint
parsley
nuts
oranges


[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]


Procedure
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Bibliography

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Searchable index of "Due Libri di Cucina - Libro B". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:8>. Accessed on April 8, 2020, 2:03 am.




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