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Lxvii - Relish Reforced 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

LXVII - relish reforced perfect. If you want to make reforced relish, take cloves and cinnamon and ginger and a little of cardamom and hazelnuts peeled over the hot coals and a little of the crumb of bread and sugar; paste these things together and mix with vinegar; and it will be a good taste with any roast.


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