54. THICK GOURDS WITH MEAT BROTH
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 "54. THICK GOURDS WITH MEAT BROTH". [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:

54. THICK GOURDS WITH MEAT BROTH. Take gourds, and scrape them very well so that they become very white and clean. And then cut them into very long thin slices; and take good fatty bacon, and a piece of mutton together with the bacon, and when everything is very well melted, strain it through a sieve and cast it in the pot where the gourds must cook with the fatty bacon, and stir it constantly with a stick; and cast in an onion, and gently fry it with the gourds; and when they are gently fried, take good kidney suet of a sheep, and set it to cook separately with a pair or two of squabs; and you will make good broth which is well-salted; and when the broth is made, little by little cast it upon the gourds, and always take the fattiest [broth]; and when the gourds are well-cooked, and quite mushy, take almond milk or milk of goats or sheep – but the almond milk is never lacking – and cast the milk in the pot; and when the milk is cooked with the gourds, turn them about with a haravillo in such a manner that not even the smallest piece of gourd remains undissolved; and cast good cheese of Aragon which is grated and very fine, in with the gourds; and when this is done take two egg yolks for each dish, well-beaten with verjuice, then mix them with the gourds; then make [them] in such a manner that they taste a little of verjuice; and then prepare dishes, and cast upon them sugar and cinnamon.



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]

[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]

gourds
broth
pork
sheep
onions
kidneys
suet
pears
nuts
milk
goat
cheese
eggs
yolks
verjuice
sugar
cinnamon


[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:54>. Accessed on February 27, 2020, 12:50 pm.




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