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Lxxxix - Relish For All Gross Meats


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

LXXXIX - Relish for all gross meats. If you want to make good fatty dish, take the meat and let it boil, then take parsley and fry in grease of pork, then take the meat in pieces pea sized and fry well with the parsley, then take almond milk and egg yolks and saffron and verjuice and sweet spices and beat all together and put over this meat and this is good with any type of meat.

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