MC Logo

pepper 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

Pepper sauce. Take toasted bread, a bit of saffron but not to change the color, spices and chopped liver pounded in a mortar, and dilute it with vinegar or wine and the broth described above, and make it sweet or sour, as you like. And such a pepper sauce can be made with domestic meats, game, and fish.


Home : Recipes : Menus : Search : Books : FAQ : Contact