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Saracen 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

Saracen broth. Take roasted capons, and their livers with spices, and toasted bread; grind it in a mortar; and dilute it in the mortar with white wine and verjuice, and then cut said capons into pieces, and boil them in a pot with the aforementioned things, and put in dates, currants, prunes, whole peeled almonds, and enough lard; and serve. Likewise this can be done with saltwater fish; then put apples and pears in said broth.


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