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Catalan-style gourds

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Catalan-Style Gourds. Get the gourds - that is, squash - and clean them thoroughly and put them into a mortar with salt pork and good beaten lardo, and put the mortar onto the coals and bring it to a boil, constantly stirring with a spoon; they should boil like that for two hours; then get good cheese, good fat broth, saffron, mild spices and a very little verjuice and put them into the pot - except for the cheese which should go in last along with the egg.


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