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27. Pottage Called Morteruelo


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

27. Pottage Called Morteruelo. Grate bread which is very hard and toast it in a frying pan or casserole; and then take very good cheese of Aragon, and grate it, and mix it with the bread that you have toasted; and then put a leg of mutton to cook in a separate pot with a piece of streaky bacon; and when the leg is cooked, and the bacon, take it out of the pot and cut it small and then grind it in a mortar. And when it is ground, mix the meat with the cheese and the toasted bread, and resume grinding everything together, and then put one egg for each dish in the mortar. And when this is done, thin it with goat milk, and if there is none, with almond milk, which is as good. And when you have thinned it, set it to cook in the pot. And cast in all fine spices, and even cinnamon, and [put] sugar in the pot, and set it to cook. And when the pottage is cooked, remove it from the fire, and let it rest a little. And you will prepare dishes, and you will cast shredded green coriander and green parsley on top.

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