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A Dish Of “cardinals”

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 Dish of “Cardinals”. Take lean boiled veal and pound it as thin as you can, then boil it in fat broth, adding grated bread crumbs and a little pepper and saffron; let it boil a third of an hour and let it cool a little; then get three beaten eggs, grated cheese, parsley, a little marjoram and mint, and beat everything thoroughly together; put it into the pot, stirring with a spoon and adding a very little good verjuice. [You can do the same with the pluck of a goat kid or of any other animal.]


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