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Xviii To Make A tart Sauce


This is an excerpt from Due Libri di Cucina - Libro B
(Italy, 15th c. - Rebecca Friedman, trans.)
The original source can be found at David Friedman's website

XVIII To make a tart sauce. If you want to make tart sauce, take cloves and fine cinamon and ginger and a little cardamom and small nuts and almonds in hot cinders with a little bread crust without the center, and let it be of tallow of the sugar, and crush these things a little. Then grind them with vinegar and with wine, if vinegar doesn't taste good to the signore. And this is good with whatever roast you wish, and let it be good.

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