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This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

LXXXI - Green sauce for kid and other boiled meats. Take parsley and ginger and cloves and cinnamon flowers and a little salt and pound every thing together and temper with good vinegar; make that it is temperate and they won't want to wait to taste.