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A Consommé 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 Consommé Broth. Get well cleaned capons or partridge, pheasants or pigeons or wood doves; and if you wish to make a connsommé from one capon with two servings of broth, get a large mortar with four jugs of water, and put into it a capon whose bones are ground up, along with an ounce of salt pork, thirty grains of pepper, cinnamon, 5 or 6 cloves, 5 or 6 shredded sage leaves and one or bay laurel; let this boil for seven hours, putting in no salt. Also, it will be better to add in the above spices when almost the better part of the broth has boiled away.

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