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(leeks)


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

Another preparation. Take leeks cleaned and boiled well: the take them out, and mince them fine with a knife, and put them in a pan or other vessel to fry with oil and salt, or lard instead. And put them in water to cook with ground cinnamon and beaten eggs and saffron, and, if you want, you may add pork or mutton or whatever kind of meat you like.

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