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172. Golden Gratonada Of The Entrails Of kid

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

172. Golden gratonada of the entrails of kid. Take the entrails and the head of the kid, and set it to cook. And remove the head in such a manner that the brains are not lost; and when it is cooked, remove it from the pot, and cut the entrails small, in the manner of a few fingers; and take fresh pork grease, and the head split into two parts, gently fry them, and all this with that grease; and take egg yolks, and the best ginger, and cinnamon, and good herbs; and chop everything together very well. And then set aside the fat of the frying pan at one end, and cast all this in the other part of the frying pan; and little by little grease it with two feathers; and when it is well fried, take it out and then cast in the entrails just as they are, chopped small, and gently fry them in this way. And if you wish, cast in a dozen or two of eggs beaten with , it will be better. And cast it into the frying pan and then stir it, moving it well with a spoon. And if you wish to gently fry chick peas, everything is good; and then take the yolks of beaten eggs, and a little ginger mixed with the eggs and well-beaten in a dish; and then put it into the frying pan upon the other food, and then stir it all, in such a way that everything mixes very well; and when it is cooked, take it from the frying pan and put it on a large plate; and on top of the food, [cast] sugar and cinnamon.


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