A Gratuné of Spain
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by [name]

This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "A Gratuné of Spain". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

63. Again, a gratunée of Spain: and to give understanding to him who will have the charge of making it, because it is made in the season when new peas, fish, and kid cannot be found, let him arrange to have young capons and have them plucked, eviscerated, and cleaned well and properly; and let him have good chines of fresh pork, the ears and feet also which should be very well skinned, cleaned, and washed; and then all of this should be put to cook in a fair, clear, and clean pot or cauldron, and salt and a piece of salt pork taken from a good place which should be well cleaned, washed, and parboiled a little. And then arrange that he has a great deal of almonds which he should blanch, clean, and wash very well and properly and bray in a mortar well and strongly and moisten them with the broth from the said young capons and the other meat that is with them, and then let him pass and strain them into a fair and clean cornue, and the spices therewith, that is good white ginger, grains of paradise, and a little cloves, and saffron to give it color, and then let him put in the said broth according to the quantity of it which he wants to make, and give it flavor with good wine and white verjuice; and put to boil. And check that the aforesaid meat does not overcook and, being cooked well and properly, draw it out onto fair and clean boards on which it can drain and dry out well; and, being well drained, let him take his young capons and cut them in quarters and the other aforesaid meats in small pieces in proportion to the said quarters; and then arrange that he has very good lard well made and prepared and let him fry all of the aforesaid meat well and properly and, being sufficiently fried, put the quarters of the young capons in one place and the other meat in another on fair and clean boards or in cornues. And then take the aforesaid piece of salt pork and slice it into pretty slices and then put them to fry in the lard in which the aforesaid meat was fried - which lard should be first very well purified from the black bits left from the aforesaid meat; and, being well fried, remove it onto fair dishes. And then check the broth well so that there is neither too much nor too little of anything and put in a great deal of sugar according to the quantity of broth which there is; and then arrange and put the young capon quarters on fair serving dishes and the aforesaid meat therewith, and throw the broth on top; and also arrange on top the slices of fried salt pork, two or three on each dish. And then when it is time to serve it, serve it quickly.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

26. Pottage Called Gratonada. Take chickens that have been half-roasted on a spit, and then cut them at their joints as if to serve them on plates, and then gently fry them with good fatty bacon. And then take well-toasted almonds, and grind them with the chicken livers that have been roasted on the coals; and when they are well-ground, blend it with good hen's broth which is well-salted, and cast in a pair of eggs for each dish. And strain it through a woolen cloth; and when it has been strained, cast it in the pot, and cook with the chickens, and cast in all fine spices. And sample the taste for sourness so that it is a little sour. And then cast these herbs in the pot: mint and parsley and sweet marjoram, which is a Moorish basil with broad leaves. And then cast in sugar. And this sauce is good for kid or for breasts of mutton. [Libre del Coch]

62. A gratunée: and to give understanding to him who will make it, if it happens that one is in the season in which one finds new peas, let him take green new peas according to the quantity whic he is ordered to make, and let them be very well shelled, cleaned, and picked over so that nothing remains but the peas themselves; and then let them be very well washed and put to cook in fair water in fair and clean pots, and with the said peas a piece of salt pork which has previously been very well drained, washed, and parboiled a little. And when the said peas are well and properly cooked without breaking and let them be whole, draw them out onto fair and clean boards to drain; and then take the said piece of salt pork which was cooked with the said peas and slice it and cut it into little dice. And then arrange that he has his chickens which should be very well plucked, cleaned, and washed and then cut in half; and according to the quantity of chickens arrange that he has the meat of kids which should be cut into little pieces in proportion or close to the halves of the said chickens, and all this, that is the chickens and the kids, should be put to cook together in a fair and clean pot or cauldron in which there is room for it to cook, and with this a piece of salt pork which should be well cleaned, washed, and parboiled a little just as was said of the other piece of pork; and also put in salt in measure, and have it cooked well and properly. And according to the quantity which he ought to make of the said gratunée he should arrange that he has milk and should strain it into a clear, fair and clean pot and put it to boil; and then take a great deal of egg yolks and pass them through a good strainer, and of white ginger and grains of paradise what is necessary, and a little saffron only to keep the color of the egg yolks; and this should be put into the said milk as soon as it boils while mixing and stirring continually with a good and clean spoon, and put it in continually until the said milk is well thickened. And then draw out the said chickens and meat onto fair and clean boards to drain, and then take a great deal of good lard and put it to melt in fair pans and, being melted and purified, put the chicken and meat to fry very well and properly and, being well fried, take them out onto fair and clean boards or cornues, that is the chickens in one place and the meat in another; and then strain and purify the said lard very well, then put it back in the pans. And then take good fresh eggs and put them to cook all whole in fair water until they are hard and they can be peeled whole; and when they are peeled cut each egg in half and, being all cut thus, put them in the said lard to sauté until they are browned and then remove them. And then afterward take the green peas and the piece of salt pork cut into little dice as is said above, and sauté them all together in the aforesaid lard; and, being well and properly fried, throw them into the said thickened milk, and check that the salt and everything else it has is in proper proportion. And, this being done, put the said half chickens on fair serving dishes and also the meat, and the said sauce on top, and also the half eggs as is said above of fried fish, and arrange on top of each dish, one here and the other there, and one can serve it. [Du fait de cuisine]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:63>. Accessed on June 4, 2020, 1:39 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:26>. Accessed on June 4, 2020, 1:39 pm.

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