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Aragonese Sops


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

Aragonese Sops. Get chicken livers and cook them in water; when they are done, grind them with a slice of bread soaked in lean broth, and strain; then add in pepper, saffron and ginger, and set this mixture to cook in a small pot away from the fire; when cooked, remove it from the fire; get slices of bread and toast them on the fire and, when toasted, pour the mixture on them hot and serve.

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