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Squid


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

Squid. When they are smaller they are better for frying, [serving them] with spices and orange juice on top. The big ones should be well cleaned and stuffed with the stuffing for Reversed Tench; otherwise, if they are quite big, cook them in a mortar with oil, first cut up into small pieces like tripe; place them away from the fire, stirring often; when they are almost cooked, add into the mortar all sorts of spices along with a little sugar and verjuice, and let it come to a boil again; then take it out.

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