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Xlvi - Mortadelle (liver sausages) Good And Perfect


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

XLVI - Mortadelle (liver sausages) good and perfect, etc. If you want to make mortadelle take pork liver and its net (caul) or raixella (other cleaned casing), take the liver and let it boil and when it is cooked take it out and take good herbs and pepper and eggs and cheese and salt that is enough, and take the liver and these things and beat all well together in a mortar and make a paste and temper with eggs and a little of the cooking water of the liver and then take the net (caul) and make the mortadella (sausage) and when it is done fry it in good grease strained, when they are fried give them hot to the table.

autodoc



Other versions of this recipe:

To make mortadella (Ouverture de Cuisine)




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