A dish from tongues or sausages
PERIOD: Italy, 15th century | SOURCE: De Honesta Voluptate et Valetudine | CLASS: Authentic
DESCRIPTION: A dish of minced beef tongue or sausage.
Salted tongues are cooked in water, then finely chopped and put in a dish; add enough parsley, mint, sage and spices and finally pour vinegar over. The same is done with larger sausages, but better in winter than in summer, for this kind requires a while to be digested, and this is better in winter than in summer.
- Andrews, Elizabeth Buermann. De Honest Voluptate. The First Dated Cookery Book. St. Louis: Volume V from the Mallinckrodt Collection of Food Classics, 1967.
Mince or chop the sausage or tongue; combine with the freshly chopped herbs. Heat the olive oil in a skillet, then gently sauté the meat & herb mixture until the meat has warmed and the herbs have become aromatic. Add salt & pepper to taste.
Place in a serving dish and pour a little vinegar over top; serve.
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A dish from tongues or sausages © 2003 James L. Matterer
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