Kitchens, Cooking, and Eating in Medieval Italy by Katherine A. McIver download in iPad, ePub, pdf
We might put together a small improvised oven for baking. We cook with gas or electricity - at the turn of the switch we have instant heat.
And note that you can put into the mixture a ladleful of lasagne cooked in good broth. Then grind marjoram, rosemary, sage, good spices, saffron, and the flesh of a few fish.
Before serving, insert a knife into one of the fish and make sure the stuffing is cooked through. This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century. Heat the olive oil over medium heat in a skillet, preferably nonstick. Regulating the heat of the open flame was a demanding task.
Sprinkle with lemon juice and serve garnished with additional lemon wedges. It is a good idea to have this mixture ready for those times when you feel like cooking medieval. And set the mold or pan far from the fire, covered, with a moderate fire.