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(sauce)


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

Take cinnamon, ginger and toasted bread (the crust), and salt, and pound them well in a mortar; then dilute with good wine, and strain it a bit, and boil it a little. Such a sauce is called cinnamon sauce and is appropriate for all roasted goat and hare. Note that goat meat can be roasted with bones or without bones. Likewise hare and other meats, that is doe, stag and the like, and for which said sauce is appropriate, and citron juice with spices, if you like.

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