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Pariola For chickens, cockerels Or capons On A Spit


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

Pariola for Chickens, Cockerels or Capons on a Spit. Get pepper, ginger and saffron and grind them up well; then get the livers of those fowl and hard-boiled egg yolks, and a little onion if you like it, and grind all this together and distemper it with verjuice or some other sweet liquid; then take the chickens or capons or cockerels, cut them up and put them in a pot together with the above-mentioned things, and stew them for a short while; then make up a plate and serve with spices on top.

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