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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

Zeunia of squab, chicken and other fowl. When you kill a chicken, squab or other fowl, keep the blood and the livers; then, when they are cut apart, fry the birds with onions and lard, putting in dried oregano, well ground, diluted with wine: then take the aforementioned blood and livers with a bit of toasted bread, and grind them and dilute them with vinegar and wine, and color lightly, and set them to boil with said birds, adding pepper copiously; for squab in particular add a head of garlic; and eat it.


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