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Xviii - Dish / Sauce Of hare Or Of Other Meat


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

XVIII - Dish / sauce of hare or of other meat. If you want a good roast, take the hare or other meat that has been well washed and make pieces and put them to cook, and take bread and toast till it is black, and put it to soak in vinegar, then take onions and grate well like cheese, then take the meat and the onions and fry well in clean lard, take its liver and mix well the bread and the stuff and temper with verjuice and with honey, or with a "cocto", and put the spices and make boil everything together. When it is well boiled put it to chill and it will be good and perfect.

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