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Grainy broth

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

Broths: and first, grainy broth. Take a chicken cut in pieces, and set it to fry with onions, and lard and enough water; and when it is partly cooked, take savory herbs minced well, with saffron, pepper, cloves, cinnamon and ginger, and dilute with the aforementioned broth, and mix everything together well; then take beaten eggs, and add a bit of cold water, and add some of this broth, and mix it, and set it over the fire. And when it has begun to boil, take it off the fire, and eat it.


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