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111. Dobladura Of Veal

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

111. DOBLADURA OF VEAL. Roast good veal, and when it is more than half-roasted, remove it from the fire and from the spit; and cut it to pieces the size of two fingers or even smaller; and then take an onion, well-peeled and clean and cut it very small, and gently fry it with good meat broth that is fatty and when it has been gently fried, moderately, take streaky bacon, and cut it just like the veal. And then cast the veal and the bacon in the casserole with the onion and gently fry everything together. And after gently frying it, put into the casserole: ginger, and cinnamon, and cloves, all well-ground; and give it three or four stirs; and then take a little malmsey or wine of San Martin , and a little bit of vinegar and cast it into the casserole. And then make milk from almonds which are not peeled, but only rubbed with a very rough hemp-tow, and grind them with a crustless piece of toasted bread soaked in vinegar and watered down with meat broth; and when the cinnamon is nearly cooked, cast in the almond milk and let it cook until it is quite thick, and then put it on plates. There are many who cast parsley, and mint, and marjoram in the casserole, but if you do not cast it in, it doesn't matter much.


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