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To Stuff A calf

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

To stuff a calf. Take a young calf, skinned or rather peeled: roast it and stuff it, as you like: then take goslings, hens and capons and the stuffing described above, and other good things: but add a lot of chopped lard, in the belly; then take the fat that was rendered during roasting and put it in a pepper sauce with toasted bread and saffron; and when it is boiled a bit keep the pepper sauce on its own; and serve it.


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