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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

Garden Warblers. Get fat garden warblers and clean them thoroughly, not eviscerating them if you wish; get vine leaves and wrap the warblers in them with salt, lardo and fennel; wrapped like that, put them under hot coals for half an hour. Otherwise you can roast them tying them onto a spit in fours by their head and feet; or else put them in a split cane and bind it all around with cord; they should be eaten very hot.

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