Cirvelato of Pork or Veal
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by [name]

This entry is a re-creation of a recipe from The Neapolitan recipe collection (Italy, 15th c - T. Scully, trans.), entitled "Cirvelato of Pork or Veal". [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:

Cirvelato of Pork or Veal. Get meat from the haunch of these animals along with their fat and cut it up small, so it can be well beaten with the knife; then get good Parmesan cheese and new fat cheese, good spices and three or two fresh eggs depending on the amount of the meat, and mix all this together with a little saffron; then get large intestines as are normally used, clean them thoroughly so that no fat is left, stuff them with this mixture and pack it tightly into the intestines, making [the sausages] as long or as short as you like; cook them by boiling; they will not be finished [i.e., ready for eating] for two days.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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.
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