Rashers
Recipe to follow
From: The Art of Cooking composed by Maestro Martino of Como (14th/15th century)
Rashers:
Method:
- take salt cured meat that is marbled with fat, and together some lean meat cut into slices and cook in a pan without overcooking. (for this purpose, what I had on hand was a slab of back bacon)
- serve on a platter with a sauce made of vinegar, sugar, cinnamon and chopped parsley. (I made up equal amounts of vinegar to sugar, seasoned with cinnamon and finished with chopped parsley... didn't think it could possibly work and yet I found myself rubbing the meat through the dish with the sauce, and yes, I could taste the cinnamon through the sauce... it won't take much)
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