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Lombard Sauce

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

Lombard Sauce. Get parsley, mint, sage, garlic, pepper, thyme, a chard leaf, and toasted bread soaked in vinegar, and grind everything together and distemper with vinegar; if it is too strong, add in must or a little broth.


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