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To Make Mortadella


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make mortadella. Take six pounds of meat like above, & put therein two ounces of salt, half an ounce of pepper like above, an ounce of powdered cinnamon, four ounces of grated parmesan, then mix well with the meat, & fill the intestines, & make sausage, like you want to have, large or small.

Note they can be eaten hot with various cole flowers or others.

autodoc



Other versions of this recipe:

Mortadelle (liver sausages) good and perfect (Libro di cucina / Libro per cuoco)




Links to modern interpretations:


Grene Boke  

Mortadella
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/mortadella.shtml






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