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.

ORIGINAL RECEIPT:

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.

MODERN RECIPE:

• 1 beef tongue or 2-3 lbs. sausage
• 1 Tbs. chopped parsley - fresh
• 1 tsp. chopped mint - fresh
• 2 tsp. chopped sage - fresh
• spices - salt & pepper; use to taste
• 1 Tbs. olive oil
• vinegar - red wine, white wine, or cider

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.