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A Gratuné Of Spain

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

63. Again, a gratunée of Spain: and to give understanding to him who will have the charge of making it, because it is made in the season when new peas, fish, and kid cannot be found, let him arrange to have young capons and have them plucked, eviscerated, and cleaned well and properly; and let him have good chines of fresh pork, the ears and feet also which should be very well skinned, cleaned, and washed; and then all of this should be put to cook in a fair, clear, and clean pot or cauldron, and salt and a piece of salt pork taken from a good place which should be well cleaned, washed, and parboiled a little. And then arrange that he has a great deal of almonds which he should blanch, clean, and wash very well and properly and bray in a mortar well and strongly and moisten them with the broth from the said young capons and the other meat that is with them, and then let him pass and strain them into a fair and clean cornue, and the spices therewith, that is good white ginger, grains of paradise, and a little cloves, and saffron to give it color, and then let him put in the said broth according to the quantity of it which he wants to make, and give it flavor with good wine and white verjuice; and put to boil. And check that the aforesaid meat does not overcook and, being cooked well and properly, draw it out onto fair and clean boards on which it can drain and dry out well; and, being well drained, let him take his young capons and cut them in quarters and the other aforesaid meats in small pieces in proportion to the said quarters; and then arrange that he has very good lard well made and prepared and let him fry all of the aforesaid meat well and properly and, being sufficiently fried, put the quarters of the young capons in one place and the other meat in another on fair and clean boards or in cornues. And then take the aforesaid piece of salt pork and slice it into pretty slices and then put them to fry in the lard in which the aforesaid meat was fried - which lard should be first very well purified from the black bits left from the aforesaid meat; and, being well fried, remove it onto fair dishes. And then check the broth well so that there is neither too much nor too little of anything and put in a great deal of sugar according to the quantity of broth which there is; and then arrange and put the young capon quarters on fair serving dishes and the aforesaid meat therewith, and throw the broth on top; and also arrange on top the slices of fried salt pork, two or three on each dish. And then when it is time to serve it, serve it quickly.


Other versions of this recipe:

Pottage Called Gratonada (Libre del Coch)

A Gratunée (Du fait de cuisine)

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