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242. Groats


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

242. GROATS. You must take the wheat, the whitest and the most select that you can find, and washed with cold water and then crush it in a thick cloth with a pestle of a mortar. And give it vigorous blows upon a wooden bench, or if not, in a mortar. And if you want to make it more quickly, cast in a little salt in grains, because the salt will flay it, and peel off the skin. And when you see that it is well-cleaned of the bran, wash it very well; and put it in a pot in cold water to cook on the fire. And if it lacks water, always add it; but it is better not to add it, but to cast it in all at once, and not too much, if that can be. And all this must be done the night before. And when you know that it is cooked, remove it from the fire and put the pot inside a basket of bran; and cover it with a cloth; and then in the morning take blanched almonds and extract the milk from them; and if you can have goat milk it will be better; and then take the groats and remove that wheat which was on top. And then cast in the milk, and set it on the fire to cook; and watch that it does not burn; and let it cook in this way very well; and if you want to make a separate dish for your lord, take only the liquor that is on top of the pot, because that is the best; and upon the dish cast sugar and cinnamon.

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Recipes with similar titles:

GOURDS (Le Menagier de Paris)

CXXI - Gourds (Libro di cucina / Libro per cuoco)




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