168. Mirrauste of pears which can be given to sICK PEOPLE
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Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "168. Mirrauste of pears which can be given to sICK PEOPLE". [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:

168. Mirrauste of pears which can be given to sICK PEOPLE. Take the most tender pears, and peel off their skin and cut them into four quarters and remove the pips and the core. And then cook them in good meat broth, which should be well-salted, and grind peeled almonds; and when they are well-ground, blend them with the broth from the pears. And if this broth does not suffice, take the broth of mutton, and strain it quite thick though a woolen cloth; and when it is strained, put this milk in the pot. And then take a little rice flour, and blend it with that milk and set it to cook on the fire with a good quantity of sugar. And take a little bit of fine whole cinnamon and tie it with a thread and put it into the pot. And send everything [to the fire] to cook; and when it turns thick, and if you do not have milk to cast in, cast in the best and fattiest pot-broth, and let it cook a good hour; and when you know that the flour is cooked, remove it from the fire.

And if by chance, it tastes of smoke, or of charring, or of burning, take a little leaven which is quite sour and tie it in a linen cloth; and make the pot boil constantly; and cast it in so that everything boils together; and know that if the pot does not boil, it will not as swiftly remove the taste of the smoke nor of the scorching; and this you can do in all sauces and pottages; and when the sauce or pottage shall be made, put in those pears which were cooked in the said broth and a little rosewater. And prepare dishes, and upon them cast fine sugar. And this sauce is good for invalids.



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]

149. Mirrauaste in Another Way. Cook a hen, and then cut it up; and take unpeeled almonds, slightly toasted, and grind them; and extract the milk from them and cast them in a kettle; and cast in ground sugar and cinnamon, and cook the milk a little. And then take the hen, and cast in within, and cook it a little; and then, take a little grated white bread and cast it within; and after it is thick, set it aside; and on the dishes cast sugar and cinnamon. [Libre del Coch]

243. MIRRAUSTE OF APPLES. You must take the sweetest apples and peel off their skin, and quarter them; and remove the core and the pips. and then set a pot to boil with as much water as you know will be necessary; and when the water boils, cast in the apples. And then take well-toasted almonds and grind them well in a mortar; and blend them with the broth from the apples; and strain them through a woolen cloth with a crustless piece of bread soaked in the said apple broth; and strain everything quite thick; and after straining, it cast in a good deal of ground cinnamon and sugar; and then send it to cook on the fire, and when the sauce boils remove it from the fire; and cast in the apples which remain well drained of the broth; but see that the apples should not be scalded; so that you can prepare dishes of them; and when they are done, cast sugar and cinnamon on top. [Libre del Coch]

8. MIRRAUSTE. Sauce for mirrauste is made in this manner. Take a pound of almonds, and four ounces just for five dishes and then toast the almonds, and grind them; and then take a crustless piece of bread which should be soaked in good broth; and then grind it with the almonds, and strain it, that it shall be quite thick; and then let it go to the fire with an ounce of cinnamon, but the cinnamon must be put in when you strain the almonds; and then take the squabs and roast them; and when they are almost half-roasted, remove them from the fire, and cut them into pieces; and then cook the sauce with half a pound of sugar in the sauce; however, stir it constantly with a stick of wood or a large wooden spoon, and when it is cooked put the squabs in this sauce with the other birds or pullets or hens; let it all be done in this manner, and then take the pot-grease and put it into the sauce with the squabs; and then you may prepare dishes; and of the slices of the birds you may put four in each dish; and on top put sugar and cinnamon moderately; and in this way you make perfect mirrauste. [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]

pears
broth
nuts
venison
sheep
milk
rice
flour
sugar
cinnamon
rosewater


[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:168>. Accessed on September 18, 2019, 11:08 pm.




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