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176. Lardy Bruet In A Very Good Fashion

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

176. LARDY BRUET IN A VERY GOOD FASHION. You will take the breasts of mutton or the flanks, and give them a boil, so that they lose the color of blood; and then make pieces as big as your thumb. And take very fatty bacon and make little slices of it, small and thin as a feather; and cast each piece lengthwise along that cut bacon. And then take the bacon and melt it; and when you have extracted all the grease, gently fry the said meat with it; and then put it into a pot with the broth of another pot; and then take a hen's liver, and a little mutton, and make everything boil together. And then take toasted bread, and grind everything together; and strain everything through a woolen cloth; and then blend it with good pot-broth mixed with verjuice and vinegar, and small spices, and give it the color of a hare; and this is very good sauce.


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