Fowl
Bacon
Ham
Bay leaf
Spice
Garlic
Burgundy
Tomatoes

"Braise a fowl with bits of fat bacon, ham, a bay leaf, a

clove of garlic with one cut in it, a pinch of spice, and a

glass of Burgundy. Only leave the garlic in for five minutes. When cooked serve with tomato sauce (No. 9)."

This recipe (No. 138) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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