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54. Thick Gourds With Meat Broth

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

54. THICK GOURDS WITH MEAT BROTH. Take gourds, and scrape them very well so that they become very white and clean. And then cut them into very long thin slices; and take good fatty bacon, and a piece of mutton together with the bacon, and when everything is very well melted, strain it through a sieve and cast it in the pot where the gourds must cook with the fatty bacon, and stir it constantly with a stick; and cast in an onion, and gently fry it with the gourds; and when they are gently fried, take good kidney suet of a sheep, and set it to cook separately with a pair or two of squabs; and you will make good broth which is well-salted; and when the broth is made, little by little cast it upon the gourds, and always take the fattiest [broth]; and when the gourds are well-cooked, and quite mushy, take almond milk or milk of goats or sheep – but the almond milk is never lacking – and cast the milk in the pot; and when the milk is cooked with the gourds, turn them about with a haravillo in such a manner that not even the smallest piece of gourd remains undissolved; and cast good cheese of Aragon which is grated and very fine, in with the gourds; and when this is done take two egg yolks for each dish, well-beaten with verjuice, then mix them with the gourds; then make [them] in such a manner that they taste a little of verjuice; and then prepare dishes, and cast upon them sugar and cinnamon.


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