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Vinaigrette Of Roasted pork Intestines

This is an excerpt from Le Recueil de Riom
(France, 15th century)
The original source can be found at Jennifer Soucy's website

Vinaigrette of roasted pork intestines. It is known to be liver, spleen and tripe, and they must be cut small and into cubes. And fry the onions in fat drippings or in sweet grease and fry everything together then in a pot. And then grind the spices: clove, grains of paradise and nutmeg, and a little long pepper and saffron, and infuse in vinegar. And if it is too strong, one must put wine and beef broth in.


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