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A Dish Of Meat Juice

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Dish of Meat Juice. Take a ratl of meat juice and a quarter ratl of onion juice and one or two ûqiyas each of cilantro juice and endive juice and juice of fennel, boiled and strained, and half a ratl of fresh water. Put that in a pot and take a clean spoon in which is tied [a cloth containing] cumin, Chinese cinnamon, caraway and dry dill, half a mithqal of each, and an ûqiya of good murri. Cook all that until it is reduced by half, take out the cloth and crumble three û qiyas of bread crumb into it, and take on the day of fever.


Other versions of this recipe:

Balloc broth (Fourme of Curye [Rylands MS 7])

Ballok broth (Two Fifteenth-Century Cookery-Books)

A Dish of Meat Juice Effective on the Day of Fever for Illness (An Anonymous Andalusian Cookbook)

BOUILLON (Le Menagier de Paris)

Little broth for fish (Libro di cucina / Libro per cuoco)

Roo broth (Fourme of Curye [Rylands MS 7])

To boile a Capon in white broth (Delights for Ladies)

To boyle Chickens in white broth (A NEVV BOOKE of Cookerie)

To boyle Chickins in White-broth (A NEVV BOOKE of Cookerie)

Jusello with meat broth (Libre del Coch)

Muscules in broth (Two Fifteenth-Century Cookery-Books)

Porpays in broth (Fourme of Curye [Rylands MS 7])

Conynges in clere broth (Fourme of Curye [Rylands MS 7])

Sturgeon in broth (Two Fifteenth-Century Cookery-Books)

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