di maggese! Avrai cent'anni e non dimostri un mese o povera gallina mugellese".
Take some "mugellesi" young cocks (half cock for each person),
clean them and burn them a little bit and then wash them. Cut them in
two parts, following their length, and press them with hands in order
to flatten them; put them in a dish with oil, salt and pepper and grill
them in a fireplace. Grease the cocks very often with a lock of sage dipped
in oil, salt and pepper.
This type of cocks give an excellent meat. These cocks were bred especially
for their plumage rather than their meat because of the scarce profitability.
Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni