70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks
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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks". [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:

70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks. You must take wild doves, and woodpigeons, or wild ducks which in Valencia they call fotjas , and roast the said doves, which should not be very roasted, but a little more than half-roasted; and cut them up like one cuts a hen; and cast them into two basins or on two large deep plates; and cast on top of them: ground salt, and vinegar, pepper, and orange juice, all mixed in wine; and beat it a great deal between two plates a long while, so that the juices or thin sauce mix; and mingle it with the cut-up birds; and put them on your plates with your thin sauce and it is good.

Related Recipes
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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:70>. Accessed on December 11, 2019, 7:37 pm.

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