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Xxii To Make Fine White broth


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

XXII To make fine white broth. If you want to make white broth, take cleaned almonds and grind them well with capon broth, and then put in white ginger and a little nutmeg, a little ginger, and put in the best white wine that you can get with a little verjuice, so that you can taste it, knowing that the broth otherwise won't be worth anything. And do this with chickens, if one wishes to fry, and then make them boil a little with this broth, and mix in lard of hogs melted enough, and if you put in roast chickens full of good minced herbs, and that would be the best, and it will be good.

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To make a whyte broathe (A Proper newe Booke of Cokerye)




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