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15 - Picadinho De Carne De Vaca


This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

15 - Picadinho de carne de vaca. Lavem carne de vaca bem macia, e piquem-na bem miudinha. A seguir adicionem-lhe cravo, açafrão, pimenta, gengibre, cheiro-verde bem cortadinho, cebola batida, vinagre e sal. Refoguem tudo no azeite, e deixem cozinhar até secar a água. Sirvam sobre fatias de pão.

Beef mince. Wash the tender cow's meat, and mince it well. Next add cloves, saffron, black pepper, ginger well chopped, crushed onion, vinegar and salt. Sautee everything in the olive oil, and let cook until it the juices dry. Serve over sliced bread.

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