12 - Pastéis de fígado de cabrito
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This entry is a re-creation of a recipe from A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.), entitled "12 - Pastéis de fígado de cabrito". [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:

12 - Pastéis de fígado de cabrito. Cozinhem fígado de cabrito e ovos. Amassem tudo muito bem, dos ovos só as gemas, adicionando à mistura cravo-da-índia, canela em pó, e açúcar que adoce. A seguir, tomem as tripas do cabrito, já bem lavadas, cortando-as em pedaços de uns quatro dedos de comprimento, mais ou menos. Recheiem essas tripas com a mistura acima, passem-nas pela farinha de trigo e levem-nas a fritar em gordura bem quente, colocando-as a escorrer, logo após, numa peneira com papel pardo. Por último façam uma calda em ponto alto e passem por ela os canudinhos, que em seguida são postos a secar. Sirvam-se polvilhados com canela.

Kid liver pastries. Cook kid liver and eggs. Mix them together very well, from the eggs just the yolks, adding to the mixture clove, powdered cinnamon, and sugar to sweeten. Next, take the intestines of the kid, already well washed, cutting them in pieces four fingers widths long, more or less. Fill those intestines with the above mixture, roll them in the flour and fry them in hot fat, placing them to drain, immediately afterwards. in a sieve with dark paper (Butcher's Paper?). Lastly, make a sugar syrup to a good height and dip the little tubes in it, that afterwards are left to dry. Serve sprinkled with cinnamon.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:12>. Accessed on June 5, 2020, 12:30 am.

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