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cirvelato Of pork Or veal


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

Cirvelato of Pork or Veal. Get meat from the haunch of these animals along with their fat and cut it up small, so it can be well beaten with the knife; then get good Parmesan cheese and new fat cheese, good spices and three or two fresh eggs depending on the amount of the meat, and mix all this together with a little saffron; then get large intestines as are normally used, clean them thoroughly so that no fat is left, stuff them with this mixture and pack it tightly into the intestines, making [the sausages] as long or as short as you like; cook them by boiling; they will not be finished [i.e., ready for eating] for two days.

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