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A Fine Thick broth


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

A Fine Thick Broth. For ten servings, get three egg yolks per serving, good verjuice, good meat broth, a little saffron and fine spices; mix everything together, strain it and out it into a pot on the coals, stirring constantly until it coats the spoon; and so take it off the fire, stirring constantly for the length of two Our Father’s; then dish it out, putting mild spices on top. Make it sweet or bitter, depending on your master’s taste, with verjuice or lemons [lemon juice].

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