To make mortadella
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make mortadella". [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:

To make mortadella. Take six pounds of meat like above, & put therein two ounces of salt, half an ounce of pepper like above, an ounce of powdered cinnamon, four ounces of grated parmesan, then mix well with the meat, & fill the intestines, & make sausage, like you want to have, large or small.

Note they can be eaten hot with various cole flowers or others.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

XLVI - Mortadelle (liver sausages) good and perfect, etc. If you want to make mortadelle take pork liver and its net (caul) or raixella (other cleaned casing), take the liver and let it boil and when it is cooked take it out and take good herbs and pepper and eggs and cheese and salt that is enough, and take the liver and these things and beat all well together in a mortar and make a paste and temper with eggs and a little of the cooking water of the liver and then take the net (caul) and make the mortadella (sausage) and when it is done fry it in good grease strained, when they are fried give them hot to the table. [Libro di cucina / Libro per cuoco]

[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]

various: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.
cole: Any one of a number of leafy vegetables, usually a variant of cabbage (Brassica oleracea).

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <>. Accessed on April 2, 2020, 8:36 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <>. Accessed on April 2, 2020, 8:36 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact