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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.

autodoc





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