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67. Pottage Of Fat


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

67. pottage of fat. For six dishes, take a half pound of grated cheese with half of a grated hard bread, all mixed, and lastly take six egg yolks beaten very well; and take up to four dishes of well-skimmed pot-grease, and put this broth to boil over coals that do not give off smoke; and grind three madres of cloves, and pepper, and saffron, and cast them into the broth; and cast into it four ounces of sugar, or in place of that as much honey; and cast in a few drops of vinegar to give flavor, and set it to boil; and when it has boiled, set it apart outside and beat the bread with the eggs and the cheese; and cast it into the pot, stirring it with a large wooden spoon so that it does not separate; and cast it in little by little; and when everything has been cast in, return it to the coals until it is thick; and sample the flavor, and if it is good, remove it from the fire.

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