87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED PEOPLE
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 "87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED 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:

87. A VERY SINGULAR DISTILLED BROTH FOR SICK AND WEAKENED PEOPLE. Take a hen well-plucked and cleaned, and cut it to pieces in such a manner that it will fit through the neck of a jug; and break the bones well in such a manner that the substance can well come out of them. And when it is in the jug, cast in for each hen a glass of rosewater, and fifteen or twenty cloves of gilofre; and cast everything inside the jug, and then stop it up very well, in such a manner that none of the substance of the hen can come out, with your dough made with rosewater; and then you must take a cauldron full of water with a handful of straws of barley or hay at the bottom of the cauldron, and upon the straw put the jug and set it to cook on the fire; and boiling the water of the cauldron will also boil the jug; and let the boil not be vigorous, but gentle; and cook it in this manner a good three and a half hours , and there will remain in the jug a reasonable quantity of broth; and this broth is a very extraordinary thing for those who are ill; and the straw must be put on the bottom of the cauldron so that the jug does not touch the bottom of the cauldron; because otherwise, the boiling of the cauldron would run the risk of breaking the jug, and if it did not break, the broth would absorb the flavor of the cauldron.

And if you desire to make this broth of greater sustenance for invalids who are very weak and are consumptive, you can cast in the juice of a roasted mutton leg; and not much, but something more than half-roasted, giving it some cuts until the knife goes to the bone; and press it vigorously between two chopping blocks, so that all the juice comes out of said leg, and let it fall upon the dish of concentrated broth; and cast in a little bit of unripe grapes, well-ground, with some basil leaves; and this broth is a very singular thing, and of very great sustenance; and if you wish to make it of a much greater sustenance that will revive half-dead bodies and those who are at the end of life, cast into the embers or live coals, fifty pieces of gold which are very fine; and when the said pieces are glowing a great deal, remove them with very clean tongs and cast them in the broth; and if you do this two or three times, the broth will be of greater virtue; and however much more it is done, its virtue will multiply; and this broth is of such excellence that it has no price nor can its value be estimated.



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]

broth
chicken
bones
rosewater
cloves
gillyflowers
barley
venison
sheep
grapes
basil


[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:87>. Accessed on October 16, 2019, 4:32 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact