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chickens Or capons On A Spit With Their Sauce

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

Chickens or Capons on a Spit with their Sauce. When you have roasted them well, take five peeled almonds and grind them up with fine sugar - if you do not have sugar, use honey - and temper that with lemon juice to make it slightly thick; put this over the chickens, or else put the sauce in small bowls and the chickens on plates; serve warm.


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