Sauce for Cockerel Pieces
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Sauce for Cockerel Pieces". [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:

Sauce for Cockerel Pieces. Get marjoram and the cockerels' livers, egg yolks, pepper and cinnamon, grind everything together and strain it with verjuice and a little rosewater; when enough of it has strained for the number of bowls you want of it, put the proper amount of sugar on top; alternatively, pour this sauce over the cockerels that you have first cut up and fried in good lard; when they have fried, remove the lard, put in the sauce and bring it to a boil with the pieces of cockerel; serve it in plates.

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


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Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <>. Accessed on December 15, 2019, 3:11 am.

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