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cockerels Boiled With verjuice


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

Cockerels Boiled with Verjuice. They should be boiled with salt pork; when they are half cooked, get whole verjuice grapes and cut them in half, remove the seeds and put the grapes to cook with the cockerels; when cooked, add in finely chopped parsley, and pepper and saffron; after this is cooked, serve it up with fine spices on top.

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