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24. Pottage Which Is Called Boiled Sauce

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

24. POTTAGE WHICH IS CALLED BOILED SAUCE. Take almonds which are well-toasted, and grind them well in a mortar with a good quantity of the livers of hens, or of kid, or of sheep, roasted on the coals, with a crustless piece of bread toasted and soaked in white vinegar; and grind everything together in a mortar. And when it is well-ground, put in an egg for each dish in the mortar where the other things are. And grind them all together. And when it is ground, blend it with good mutton broth which is well-salted and strain it through a woolen cloth. And when it has been strained, put it in the pot where it must cook and put in it all fine spices, and set it to cook, and cast your sour stuff in the sauce. And then prepare your dishes, and cast upon them seeds of sour pomegranates.


Other versions of this recipe:

Pottage in good fashion (Libre del Coch)

A Potage (Two Fifteenth-Century Cookery-Books)

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