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62. Pottage Which Is Called Nerricoque

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

62. POTTAGE WHICH IS CALLED NERRICOQUE. Take mutton and make small pieces three fingers long and set it to cook in a clean pot with your salt and your provisions and skim it very well; and when it is well skimmed, take parsley, and mint, and marjoram, and savory, and hyssop, and other good herbs, and onions cut small, and cast it all into the pot and cook it well; and then grind almonds which are well-peeled and blanched; and when they are well-ground, cast upon them livers of hen or kid, which are of equal worth if they are tender, and cook it in your pot. And grind everything together with the almonds; and after it is ground, blend it with good hen's broth, and strain it through a woolen cloth; and after it is strained, take a pair of eggs for each dish and blend them with the same milk, and strain them through a woolen cloth; and then mix everything; and when the meat is cooked, cast milk in the pot; and when it has turned thick it is cooked; and consider that you must cast in a lot of herbs; and you can dish it out, casting meat into the dishes.


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