If you want to make meat jelly of fisH
A fare gelatina de pescie.
Anonimo meridionale
libro b in between 1400 and 1500
the recipes are probably oldest and most Arab
Se voy
fare gelatina de pescie, tolli lo pesci e et fallo cocere in bono vino, et
tolli lo pane brusciato bene al foco et mictelo a mollo in vino, et poy lo
macena et destemperalo in vino greco et con poco d'aceto de vino moscatello, et
mictice bone spetie dulci et galanga et falle cocere, et quando lo pesce è
cocto, ponilo ad fredare et gectalo suso, et quando è frido, mictice suso
questa peperata, et fiet bonum.
If you want to make meat jelly of fish, take the fish and cook it in
good wine, and take bread burnt well
in the fire and mix it to crumbs in wine, and then grind it and temper
it in greek wine and with a little 4
A kind of wine like Malmesie.
muscadine wine vinegar, and put in good sweet spices and galangale and
cook them, and when the fish is cooked, put it to cool and throw it on, and
when it is cold, put it on this pottage with pepper, and let it be good.
The recipes in this book are all taken from historical summaries on medieval Italian cooking.
The standard size is half A5, we are working in a larger size.
The standard size is half A5, we are working in a larger size.
Medieval and Renaissance
Italian
recipes
JO MALOSSI AND AMICORUM
