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To Make Fine Ceruelade


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

To make fine Ceruelade. Take six pounds of meat like above, but it shouldn't be too fatty, then take a half ounce of pepper, & half ounce of cinnamon, & half ounce of nutmeg, a little saffron, moistened with a bit of Spanish wine that with the others, then make sausages like the others.

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