Wednesday, November 20, 2013

Cervelat or Cervelas--The Original Cold Cut

Cervelat, or Cervelas, a large kind of Sausage, well season'd and eaten cold in slices.
The Court & Country Cook, François Massialot, 1702, «C» A Table Explaining the Terms of Art, &c.

Summer sausage is it's modern equivalent, but we are really talking about «cold cuts» of previously cooked, smoked or fermented Charcuterie.

1 comment:

Keith H. Burgess said...

Are there any nasty preservatives in this?
Regards, Keith.

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