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Sauce For cockerel Pieces


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Sauce for Cockerel Pieces. Get marjoram and the cockerels' livers, egg yolks, pepper and cinnamon, grind everything together and strain it with verjuice and a little rosewater; when enough of it has strained for the number of bowls you want of it, put the proper amount of sugar on top; alternatively, pour this sauce over the cockerels that you have first cut up and fried in good lard; when they have fried, remove the lard, put in the sauce and bring it to a boil with the pieces of cockerel; serve it in plates.

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