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Stewed herbs


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

Stewed Herbs. Get a little marjoram, mint, chard and a lot of parsley, bring them to a boil, then take them off the fire and squeeze the water out of them; then beat them with a knife and put them in good fat broth with a little salt pork.

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