Medieval and Renaissance Italian recipes
Medieval and
Renaissance
Italian
recipes
-.-.-.-.-.-.-.-.-.-.-.
thi this book has writed and
printed by Malossi in limited edition.
Ad fare gelatina de pescie.
Anonimo meridionale libro b 1300
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 and with a little 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.
