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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

23. Pottage Which is Called FreXurate, Which is Pottage of Entrails. Take entrails of kid or of sheep or of goat, and cook them by themselves in a pot; and when they are cooked with your salt, take them out of the pot, and cut them in round pieces the size of a finger, and gently fry them with a little bit of fatty bacon with onion; and put it all together; then take almonds well-toasted and ground in a mortar with sheep liver roasted on the coals, and a crustless piece of toasted bread soaked in white vinegar, and grind it all together; and when it is well-ground, blend it with good mutton broth, and then strain it all through a woolen cloth. And then mix the sauce with the entrails. And let it go to the fire to cook it. And cast all fine spices into the pot; and cast in a pair of egg yolks for each dish; and make the pottage taste a little of vinegar, and it is done.

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