Sauteed Cockerel or Pigeon
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 "Sauteed Cockerel or Pigeon". [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:

Sauteed Cockerel or Pigeon. Get whichever meat you like, cockerels or pigeons, clean and quarter it and fry it in good lardo; when it seems well fried, remove most of the grease from the pan; then get verjuice, two egg yolks, fine spices and a little broth, mix everything together with a little saffron and bring the mixture to a boil with the meat, whether chicken or some other meat; then get a little parsley and marjoram, beat everything well and add it to the sauteed meat in the pan. You can make this dish bitter or sweet: [for the latter], get either must syrup or honey or sugar and cinnamon.

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.
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