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Florentine-style Meat In A Baking Dish

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

Florentine-Style Meat in a Baking Dish. Get veal or another meat with the bone, cut it into pieces as small as a fist, and put them into a baking dish with a little water, a beaker of wine and another of good verjuice; if your master likes, add in a few slices of onion - or, should he not like onions, use parsley, the root, that is - along with raisins, dried prunes and salt; cover the meat by no more than a finger of water, and set it in the oven; when it looks half done, add a few cloves, a good lot of cinnamon, pepper and a good lot of saffron- and let it taste of pepper; when it is half cooked, turn it over; then take it out onto a plate with spices and sugar on top, or else leave it in the baking dish. You can do the same with fish - that is, grey mullet or eel - cut into pieces four fingers in width, washed well and put into a baking dish with a little oil. Note that you can make these things sweet or tart according to your master's taste.


Links to modern interpretations:

Grene Boke  

Florentine-Style Meat in a Baking Dish
Kristen Wright
Grene Boke

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