MC Logo

Xcii - Sartramone ( ? ) Or Sauce For Each Meat


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

XCII - Sartramone ( ? ) or sauce for each meat. To make good sartramone for meat or for fish, take an onion and boil, then fry in pork fat, then take eggs well beaten and put spices sweet and strong and saffron and cloves, and make that it is thick; this is a good relish for each meat.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact