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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "111. DOBLADURA OF VEAL". [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:

111. DOBLADURA OF VEAL. Roast good veal, and when it is more than half-roasted, remove it from the fire and from the spit; and cut it to pieces the size of two fingers or even smaller; and then take an onion, well-peeled and clean and cut it very small, and gently fry it with good meat broth that is fatty and when it has been gently fried, moderately, take streaky bacon, and cut it just like the veal. And then cast the veal and the bacon in the casserole with the onion and gently fry everything together. And after gently frying it, put into the casserole: ginger, and cinnamon, and cloves, all well-ground; and give it three or four stirs; and then take a little malmsey or wine of San Martin , and a little bit of vinegar and cast it into the casserole. And then make milk from almonds which are not peeled, but only rubbed with a very rough hemp-tow, and grind them with a crustless piece of toasted bread soaked in vinegar and watered down with meat broth; and when the cinnamon is nearly cooked, cast in the almond milk and let it cook until it is quite thick, and then put it on plates. There are many who cast parsley, and mint, and marjoram in the casserole, but if you do not cast it in, it doesn't matter much.

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]

110. DOBLADURA OF MUTTON. You will take a crustless piece of bread and remove the crust , and toast it so that it is not burnt, and set it to soak in the meat broth; and then take fatty bacon and fry it gently until all of the fat comes out; and then gently fry with it an onion, very clean, and cut small; and take a good quantity of toasted hazelnuts, and grind them with the toasted bread that was soaked in the broth; and after grinding it well, blend it with the meat broth, and strain it through a woolen cloth; and then take the meat and make pieces as big as two fingers and gently fry them with the bacon fat; and after gently frying it, mix it with the onion; and then take fourteen egg yolks, and all fine spices, and a little saffron, so that it has the color of the flowers of hiniesta or broom, and beat the eggs very well with the spice, and cast them into the pot to cook with the bacon and with the onions; and cook it long enough to turn quite thick; and when it is cooked, prepare dishes; and [cast] upon them ground cinnamon, and [cast] upon the cinnamon, seeds of sweet pomegranates. [Libre del Coch]

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


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:111>. Accessed on July 3, 2020, 10:12 am.

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