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144. Pottage Which Is Called Flank


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

144. Pottage Which is Called Flank. You must take a flank of mutton and cook it, and after cooking, chop it well. And cast honey in a kettle, and cast in up to three dozen blanched almonds, and let them be in the honey for a bit; and then cast in the ground meat, and cast in the fattest broth of the pot and cook with it; and then cast in saffron, cloves, and cinnamon, and your taste of vinegar, and cook with it; then cast in grated bread until it is quite thick, and then remove it to the fireside.

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