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tortoises


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

Tortoises. Get the largest tortoises, for they are the best, boil them alive in a cauldron and let them boil until they are well cooked; remove them from their shell, cut away their head, tail and feet, clean them well so nothing dirty remains, and remove the gallbladder from the liver; then get lardo and put it in a pan; get parsley, mint, marjoram, half a clove of garlic, and, when everything is ground, temper it with good spices and verjuice; fry this with the tortoises; then serve. Make the mixture yellow with saffron.

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