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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

Another preparation. Take cinnamon, cloves, nutmeg, Indian nuts [noci d'India: what spice is this?], fowl livers, egg yolks, and little birds, whole or in pieces, and fry them in lard: then cook them in said broth, and cook as described above.


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