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Sauce For A Roast

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

Sauces: and first the sauce for a roast. Pound basil in a mortar and add pepper and dilute it with verjuice. This sauce is good with all roasts and boiled eggs; and lacking this, have orange, citron or lemon.


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