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Sops


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

Sops. Take round slices of bread, like trenchers; fry them in a pan with fresh lard and sprinkle good spices on it, and take toasted bread and dilute it with fat rendered from a peacock or other bird, and pour it over the bread fried in the pan; and sprinkle sugar or sour juice over this; and eat it.

autodoc





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