Epulario, or The Italian banquet wherein is shewed the maner how to dresse and prepare all kind of flesh, foules or fishes. As also how to make sauces, tartes, pies, &c. After the maner of all countries. With an addition of many other profitable and necessary things. Translated out of Italian into English.
Rosselli, Giovanne de.

To fry Gourdes or Pompeons.

Take Gourdes and make them very cleane, then cut thē in thinne péeces, and let them boile one waume, then take them out and dry them and salt them, rouling them in floure, that done, fry them in good oile, thē take them off the fire, and take a little Garlike and crummes of bread and stampe them together with a little Veriuice, then straine it, and put this Page  [unnumbered] sauce vpon the Gourds, it will be good if you put nothing but Veriuice, Fennell séed, and a little bafill: and if you will haue it yellow, cast saffron into it.