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84. Modern Pottage

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

84. MODERN POTTAGE. Take well-cleaned and washed spinach, and chard, and borage; give them a boil with meat broth which is well-salted. And see that it does not cook too much, but they should be half-cooked. And remove them from the pot. And press these herbs between two wooden chopping blocks. And then chop them very well. And when they are well-chopped, take good fatty bacon; and gently fry it so that all of its fat comes out, and cast the fat of this bacon in a very clean pot, and gently fry the said herbs with this fat. And when they are gently fried, cast into the pot good strained milk of goats, or sheep, or almond milk, and cook it in your pot, and when the milk is cooked, the herbs should not yet be cooked. And then cast into the pot: cinnamon, ginger, and pepper, well-ground; and likewise, good streaky bacon cooked in the pot; and prepare dishes.


Other versions of this recipe:

Another Modern Pottage (Libre del Coch)

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