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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

Sauces for gosling and suckling pig. Make as described above, except for the cooked wine. And the fat rendered by the gosling, put it in the sauce. Do likewise with roast suckling pig; and if you do not want to make such a sauce, make green sauce.

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