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Xiv - Ciuiro Or Sauce Black To Ash Gray For boar

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XIV - Ciuiro or sauce black to ash gray for boar. If you want to make sauce black take the meat that is well roasted / cooked and well beaten to a paste in a mortar, and take the middle of bread well scorched (toasted) until it is well black and then soaked in vinegar and well broken so that it is well sieved and mix it with the meat broken, and put in long pepper and grains of paradise and ginger and well grind these three things to a smooth (powder) and put it above the sauce with vinegar and with lean broth of the meat, and put to boil this sauce that is in a vase (a similar term vasellame, means crockery or plate, this seems to be a specific cooking vessel). This sauce should be black and strong with spices and sharp with vinegar.


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