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crane


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

Crane. Crane well cleaned, and boiled a bit in a large pot, put it on the spit, and roast it, but not stuffed however; then have an onion cut like dice, and fried well in enough lard, and colored with saffron. And have sliced of bread somewhat toasted, and some good wine, cooked and mixed with the aforementioned onion: boil said crane cut in pieces with said things in the wine for a quick boil. And in the lean broth of said sauce soften the aforementioned bread: on a large trencher, arrange sauce, spices and meat in order by degrees, as is appropriate, and at the end of cooking add some of the fat from said sauce. Likewise this can be done with a mutton or veal head, well skinned, in boiling water; but then don't boil it too much. And let it be done in an orderly way, as said above, cheese must be put on top, and then eat it.

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