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20. Pottage Of Marinated Mutton Which Is Called Janete Of Mutton


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

20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON. Take mutton breasts cooked in a pot, and cut them into pieces the size of walnuts; and take good fatty bacon, and fry it with a little bit of onion; and when it is gently fried, mix with it quince and pears which have been preserved with honey, or boiled, and if you so desire it will be better; and then take the mutton with the onion all mixed in the pot, and gently fry it all together; and take almonds, and toast them and grind them in a mortar with a crustless piece of bread toasted and soaked in white vinegar; and with this grind a good quantity of sheep's or kid's liver; and grind all this together with the almonds, and when it is well-ground, blend it with good mutton broth. And then strain it all through a woolen cloth; and when it has all been strained, put it in the pot where the sauce must cook; and cast all fine spices into the pot; and this sauce must taste a little sour; and when it is cooked, cast a little shredded parsley on it, and prepare dishes.

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