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72. Thin Sauce For Roasted Squabs


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

72. THIN Sauce for RoastED Squabs. Take the livers of the squabs, and roast them in the coals so that they are not very roasted; and you can add a little liver of kid, or of sheep; and grind everything with a crustless piece of toasted bread soaked in white vinegar; and when it is all well-ground, blend it with broth or with water that is well-salted, and strain it through a woolen cloth; and then put it in a pot, and cook it there; and cast in pepper, and ground ginger, and give it a brief boil.

autodoc



Other versions of this recipe:

Another THIN Sauce for Roasted Squabs (Libre del Coch)

Sauce for peiouns (Two Fifteenth-Century Cookery-Books)




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