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Sauteed cockerel Or pigeon


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

Sauteed Cockerel or Pigeon. Get whichever meat you like, cockerels or pigeons, clean and quarter it and fry it in good lardo; when it seems well fried, remove most of the grease from the pan; then get verjuice, two egg yolks, fine spices and a little broth, mix everything together with a little saffron and bring the mixture to a boil with the meat, whether chicken or some other meat; then get a little parsley and marjoram, beat everything well and add it to the sauteed meat in the pan. You can make this dish bitter or sweet: [for the latter], get either must syrup or honey or sugar and cinnamon.

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