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Catalan-style Mirausto


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

Catalan-Style Mirausto. Begin by getting pigeons or cockerels or capons, prepare them as for a roast and set them to roast on a spit; when they are half cooked, take them down and quarter them, and split each quarter in two, and put them into a pot; then get almonds and grind them up thoroughly, and get two slices of toast and four hard-boiled egg yolks and grind up all this with the almonds and distemper it with a little vinegar or broth and strain it; then put it into the pot on top of the meat, adding in good spices -that is, a good lot of cinnamon and a good lot of sugar; then set the pot on the coals and let it boil for half an hour, stirring constantly with a spoon; when it is cooked, serve this Mirausto in dishes or in bowls, and give it a cameline colour.

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