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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

Compost. Take carrots well cleaned and boiled, and let them cool: and in their water cook turnips (rape) cut in four pieces and not cooked too much, and likewise let them cool. Then take parsley roots, radishes, ... and the white part of leeks, and fennel, pears, capers, and heads of cabbage, and boil everything separately, and cool them as above: according to the Lombard custom, you can put in garobbi [see note]. Then take good mustard, made with strong vinegar, fennel seeds, anise; and arrange them individually in batches. And put finely sliced radish in each batch of the aforementioned vegetables, and put in mustard and then particular vegetables, as is convenient. These things thus arranged, put them in a jar, and put a large board on top, and let it stand for eight days. [TRANSLATOR'S NOTE: Garobbi is fish sauce, likely a descendant of the Roman garum. J. Florio's Italian-English dictionary (1611) defines garo as "a kinde of dainty meat for gluttons made of the fat and softroe of divers fishes. Also a kind of long fish which some take for the Pickerell. Also the dripping that comes from garbage or offale of fishes. Also fish-pickle or brine."]


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