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88. Another Solsido Of Hens Or Of Mutton Or Capons

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

88. ANOTHER SOLSIDO OF HENS OR OF MUTTON OR CAPONS. You must take a hen or capon, and arrange it as if you were going to roast it, and make pieces of it; and with a pestle, break the bones very well in such a manner that the substance can come out of it and put it in a new, very clean pot; and put whole cinnamon in the pot, and whole cloves, and a little saffron, because it cheers the heart, and all tied inside a linen cloth, clean and well-washed; and put the little rag in the pot hanging from a very clean thread, or loose if you wish;, and cover the pot very well with its lid; and fasten it at the junctures between the pot and the lid with dough and water, and a wet rag around the dough, in such a manner that no substance or steam can come out of the pot; and let the pot be situated upon the coals, and covered by them up to the middle of the pot, and cook it in this manner a good three hours; and when it is cooked, remove the rag with the spices and prepare dishes; and this broth will return a nearly dead man to life, by being so singular and of such sustenance.


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