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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

Said gualdaffe and hot meat dishes. From said beef gualdaffe and intestines, raw, you can make a broth, if you clean them well; slice said intestines and fry them in lard with thinly sliced onion: set them to boil, and add egg yolks with crustless bread, spices, herbs; and make a grainy broth, if you like, and color it as you like. And this broth is called a hot meat dish.


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