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Lxxxiv - Most Perfect Relish Of The Tartars


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

LXXXIV - Most perfect relish of the tartars. Take the garlic peeled and cook in water, take almonds and cinnamon and ginger and cloves and sugar and egg yolks cooked and mix everything together and temper with vinegar. This is a good sauce for roasted pork and other meats.

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