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77. Thin Sauce From The Juice Of Sour pomegranates


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

77. THIN Sauce from the juice of sour pomegranates. Take a cup of the seeds of sour pomegranates and thoroughly extract the juice from them; and then take a roasted hen's liver, and grind it well in a mortar with eight egg yolks; and when it is all well-ground, strain it through a woolen cloth; and when it has been strained, put it in the pot or an earthenware casserole. And take an ounce of cinnamon, or cast in the spice according to the quantity which you desire to make, and let it be ground and blended with the said juice; and cast four ounces of sugar on it, and then set it on a fire of coals and cook it until it begins to thicken; and this sauce is good for all fowls in place of sauce for peacock; and it is made very quickly.

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