Search Results

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

LXXIX - relish for whatever meat. To make sauce called grated for each meat or without meat, take beaten eggs and almond milk, a little verjuice: so add the bread and rose water and broth and temper every thing together and spices sweet and make boil every thing together and put in a little saffron or rassa di bote (see note) and it will be special.