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56. Gourds In Another Way

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

56. GOURDS IN ANOTHER WAY. Take the most tender gourds that you can get, and clean them so that they become very white, and cut them into slices which are very thin, and fry them gently with good fatty bacon; and when they are gently fried, cast upon them good mutton broth which is very fatty, in which has been cooked a loin of a good fat cow; and with this broth, cook them very well, and when they are cooked, cast almond milk or goat milk upon them; and finish cooking them with the milk, and turn them a great deal with your tornillo or haravillo in such a manner that not a lump remains; and this is a good style of gourds, in which there is no cheese in them, nor eggs, nor onions; however, while cooking, you must cast in a little verjuice, because otherwise they aren't worth much.


Other versions of this recipe:

GOURDS (Le Menagier de Paris)

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