177. Pottage in good fashion
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "177. Pottage in good fashion". [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:

177. Pottage in good fashion. Take a good fat hen, and cook it; give it only one boil, and cut it to pieces; and then take melted fatty bacon, and gently fry it [the hen] in such a manner that it does not lose its whiteness; and then cast in good broth, and cook it slowly in this broth; and then take yolks of hard-boiled eggs, and blanched almonds ground with a crustless piece of bread soaked in broth; and strain everything together, and then cook it in a separate pot in such a manner that it does not come apart or separate, and a little verjuice, but no vinegar, and sweet spices. And when it is almost cooked, take egg yolks tempered with rosewater, and mix it all together.

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]

24. POTTAGE WHICH IS CALLED BOILED SAUCE. Take almonds which are well-toasted, and grind them well in a mortar with a good quantity of the livers of hens, or of kid, or of sheep, roasted on the coals, with a crustless piece of bread toasted and soaked in white vinegar; and grind everything together in a mortar. And when it is well-ground, put in an egg for each dish in the mortar where the other things are. And grind them all together. And when it is ground, blend it with good mutton broth which is well-salted and strain it through a woolen cloth. And when it has been strained, put it in the pot where it must cook and put in it all fine spices, and set it to cook, and cast your sour stuff in the sauce. And then prepare your dishes, and cast upon them seeds of sour pomegranates. [Libre del Coch]

Cxlix - A Potage. Take an sethe a fewe eyron in red Wyne; than take and draw hem thorw a straynoure with a gode mylke of Almaundys; then caste ther-to Roysonys of Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, and Salt; than bynde hym vppe flat with a lytyl flowre of Rys, and let hem ben Red with Saunderys, and serue hym in flatte; and 3if thou wolt, in fleyssh tyme caste vele y-choppid ther-on, not to smale. [Two Fifteenth-Century Cookery-Books]

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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:177>. Accessed on March 29, 2020, 8:50 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:149>. Accessed on March 29, 2020, 8:50 pm.

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