146. Marinated Mutton
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "146. Marinated Mutton". [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:

146. Marinated Mutton. Take a piece of mutton, and make little pieces of it, and cast it to cook in an earthen pot, with the broth of the pot. And after cooking it well, take saffron, and cloves, and pepper, and blend it with a taste of vinegar and cook it a little with that; and then take egg yolks without the whites, and beat them very well and cast them within; and stir it in one direction until it is thick; and cast in your taste of honey and then remove it.



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]

160. Marinated Mutton. You must take breasts of mutton, and cook them in a pot with your salt; and when it is almost half cooked, remove it from the pot, and cut them into pieces the size of two fingers; and then gently fry it with bacon fat. And then take honey and all spices, and put it in a little pot; and take grated hard bread and cast it inside that honey and the spices; and let there be a greater quantity of cinnamon than the other spices; and then take the best pot-broth and cast it inside, and then the fat which is necessary, according to the quantity of the bread and the meat; then cast in a good cup of white vinegar because the sauce of this pottage needs to be sweet-sour; and cook all this. And while it boils, cast in the meat with a little saffron, because this sauce needs to be deep in color; then prepare dishes of the said pottage, and upon them cinnamon. However you should cast in pears, and quinces which should be cut and have first been brought to a boil, and set them on the meat. [Libre del Coch]

160. Marinated Mutton. You must take breasts of mutton, and cook them in a pot with your salt; and when it is almost half cooked, remove it from the pot, and cut them into pieces the size of two fingers; and then gently fry it with bacon fat. And then take honey and all spices, and put it in a little pot; and take grated hard bread and cast it inside that honey and the spices; and let there be a greater quantity of cinnamon than the other spices; and then take the best pot-broth and cast it inside, and then the fat which is necessary, according to the quantity of the bread and the meat; then cast in a good cup of white vinegar because the sauce of this pottage needs to be sweet-sour; and cook all this. And while it boils, cast in the meat with a little saffron, because this sauce needs to be deep in color; then prepare dishes of the said pottage, and upon them cinnamon. However you should cast in pears, and quinces which should be cut and have first been brought to a boil, and set them on the meat. [Libre del Coch]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

sheep
broth
saffron
cloves
pepper
vinegar
eggs
yolks
honey


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:146>. Accessed on December 14, 2019, 3:08 pm.




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