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Sardamome Of Meat

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

Sardamome of meat. Take mutton breast: slice it small and boil it thoroughly; and when it has boiled until there is no scum, take it out of the water and fry the meat with lard; then add enough of its water, so that little remains of this broth; and when it is cooked, put coriander and finely ground carrots [or is carote another error for caroba?] on top, with spices and enough saffron. And if you do not have coriander, use cumin, and eat it.


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