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60. Pottage Which Is Called Porriol

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

60. POTTAGE WHICH IS CALLED PORRIOL. Take finely-cut onions and chop them with a knife on a chopping block, and while you are chopping them cast salt and cold water on top; and this you will do many times; and each time, squeeze them between two chopping-blocks so that all the viscosity comes out. And this being done, cook them with a good quantity of bacon fat or common oil which is very sweet and good, and then cast on sweet white wine tempered with vinegar. and when it has boiled a little, cast on pepper and ground salt; taste it, and if it seems very strong to you, cast in a little water, and taste it again to see if it is of a good strength and well-salted; and then cast on cut-up or whole partridges or other birds.


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