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Xix - Coradella Of lamb Etc


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

XIX - Coradella of lamb etc. If you want to make heart / liver of lamb, take the heart / liver and set it to boil whole, and then make the thin (subtle) slices, and make that one is not part of the other (each is separate), and then take good herbs and egg yolks and beat them together, and fry it in good cleaned lard (dip the heart slices in batter and fry). And when it is fried put the sweet spices and strong and powder the heart ( ? chola) within, then put those herbs within in one slice and the other and then turn each into the net (caul over the liver) or (raisella ? ) and put it into a "rocha of cana fessa" ( ? some sort of dish no words found) and do it thus, and it is good to eat.

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