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pies Of Good capons


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

Pies of Good Capons, Cockerels, Pigeons and with Veal. Get lean veal or the meat of the above-mentioned fowl, chop it up with a knife along with a little veal fat; when it is ground and chopped - I mean, in the shape of small playing dice - mix in all sorts of good spices; then make a pastry crust as is used in pies, put the fowl with the meat into it and bake it in the oven; when it looks like they are cooked, get eggs and beat them, verjuice, good spices, fat broth and saffron, mix everything together and put this into the pie through a little hole in the top.

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