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Liii - hen With sumac Good And Perfect 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

LIII - Hen with sumac good and perfect etc. If you want to make hen in sumac for 12 persons, take 12 hens and two pounds of almonds and take an ounce each of cinnamon and ginger and sloes (sosine) and half a quarter of cloves and half a pound of plums and a pound of sumac, and take the hens and put them to fry whole in cleaned lard, and when they are well fried add sweet spices and ginger whole and cinnamon whole and cloves whole and make well fried. More you add a little of water and take the sumac well cleaned and put to soak in fine vinegar, and take the almonds washed well and mash well and temper with water, and take the sumac and temper with the vinegar that it soaked in. When the hens are cooked with the other things, put in the sloes well washed, take the sumac and strain and the almonds such that it is thrown out the substance, (strain almond milk and sumac juice together) and put into the hens and make boil with enough sweet spices and a quantity of water and salt. This dish should taste of sumac and of spices and saffron and sharp with vinegar and sumac, and when it is well boiled together take off for serving and cut for serving and serve and don't put over the bowl anything, and if you want to make hen jointed (chopped up) make this same recipe.

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