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57. Rice 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

57. RICE WITH MEAT BROTH. You must take rice and wash it with cold water or tepid water three or four times; and when it is well-washed, set it to dry on a wooden chopping block in the sun, and if there is none, near the fire; and when it is dry, clean it well of the stones and filth; then put a very clean pot on the fire with meat broth, which is fatty and well-salted, and put it on the fire; and when the broth begins to boil, cast the rice in the pot; and when the rice is more than half-cooked, cast in goat or sheep milk, and for lack of these cast in almond milk; and cook everything in the pot, stirring it from time to time with a large spoon so that it does not stick to the pot or burn; and when it is cooked, remove it from the fire and put the well-covered pot inside a pannier or basket of bran, and leave it there to rest for a while, which should be for the space of an hour or at least half. Then take egg yolks and beat them well when you wish to prepare dishes, and cast them in the pot, mixing them with the rice, and giving them a few turns with the large spoon. Then prepare dishes, and cast upon each one sugar and cinnamon.

But note one thing, as I said in the chapter on semola: that in none of these pottages, such as rice, semola, farro, and fideos, when cooked with meat broth, is it necessary to put in any kind of milk; but everything is according to the appetites of the men who eat it; and with this pottage, there is no need to cast sugar upon the dishes; however, sugar never harms the food; and the excellence is in this, that each one does according to his taste.

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