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25. Pottage Which Is Called Dun-colored 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

25. POTTAGE WHICH IS CALLED DUN-COLORED SAUCE. Take well-toasted almonds and grind them well in a mortar. And after grinding them put with them livers of hens, roasted on the coals, with a crustless piece of bread, toasted and soaked in white vinegar, and grind it all together. And then blend it with good hen's broth which is well-salted. And then strain it through a woolen cloth or through a sieve, and then put it in your pot to cook; and with it cast in a little pork fat which is clarified, and well-fried. And also put in all fine spices except saffron; and also cast in a pair of egg yolks for each dish. And upon the dishes cast sugar and cinnamon; however, it must taste a little sour, which should be from pomegranate juice.


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