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81. Jusello 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

81. Jusello with meat broth. Take good meat broth which is fatty, and strain it through a woolen cloth; and put this broth in a clean pot, and set it to cook on the fire; and when it has boiled, take a good handful of parsley and clean it well, and grind it very well in a mortar; and blend it with the broth from the pot of meat, and strain it through a woolen cloth; and put it in your pot; and take half a pound of very good cheese of Aragon which should be fine, and grate it very well. And when it is grated, put it in a large dish; and take a pair of eggs with their whites for each dish, and beat it all a great deal, and cast it in the cheese; and let everything be well-beaten together with good fine spice in the large dish; and when everything is very well-beaten, cast it in the pot where the broth is, and give it a boil; and when it boils, give it two or three stirs with a large spoon or spoon, and then remove the pot from the fire; and cut or shred a little parsley. And cast it in the pot, and then prepare dishes of this jusello.


Other versions of this recipe:

Iusselle (Liber cure cocorum [Sloane MS 1986])

Guissell (Two Fifteenth-Century Cookery-Books)

Iusshell (Two Fifteenth-Century Cookery-Books)

Jussell (Thomas Awkbarow's Recipes (MS Harley 5401))

Jusselle (A Noble Boke off Cookry)

Jusshell (Forme of Cury)

Juschell (Fourme of Curye [Rylands MS 7])

To mak jusselle (A Noble Boke off Cookry)

FOR TO MAKE JUSSEL (Forme of Cury)

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