Tap, tap, tappin' on tapenade

This week’s Resolution Recipe: Tapenade Mayonnaise.
( Doesn't have to be difficult, just new. But you knew that. )

15th c. Vegetarian Sausage?

I've been slowly going through my cookery books to record the charcuterie recipes and this one leapt out at me. It's not quite a vegetarian sausage, but...

82. Sfasimento ad uno budello de vitella
Piglia uno budello he fallo bene nettare he rascalo – he fa che sia grassol poi piglia noce monde he meza spica de aglio he uno pocho de caso veghio permisano, specie fine, zaffrano he uva passa cum uno poco de grasso de vitella taglato quanto minuto sia posibile, ma non pisto, he due ova, he miscola questa material tuta insieme; he impene lo budello che sia un pocho piu che mezzo pieno.

Stuffing for a Calf’s Intestine.
Get an intestine, clean it thoroughly and scrape it – it should be fat; then get clean walnuts, half a clove of garlic, a little old Parmesan cheese, fine spices, saffron and raisins, with a little veal fat that is cut as finely as possible but not ground up, and two eggs, and mix this all together; stuff the intestine so that it is a little more than half full.

Scully, Terence. Cuoco Napoletano: The Neapolitan Recipe Collection. New York: University of Michigan P, 2000. ISBN 0-472-10972-3.

(If you're interested in helping me track down period charcuterie recipes, let me know and I'll add you to the edit list.)