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Tuesday, May 1, 2012

BROETE WITH A RECIPE FOR BROTH

Pottage
Photo by: imfedore

Cat. broet, (fr. Cat brou, heat), MEng bruet, brus, brewes, browet, bruette, brewet, brewis, Eng broth. In the 15th C, it could be also mean a sauce, stew, pottage, porridge, pudding or any liquid in which vegetables and meat have been boiled.  Serrano defines it as a pottage in which meat or fish is the main ingredient. It could be thickened with bread or meal. The bread could be soaked in boiling fat prior to adding it as a thickener. See salsa camelina. [Curye. 1985:174-175; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:99:107:glos; Lladonosa. Cocina. 1984:156; Nola. 1989: xxviii-2:xxviii-3:xxix-1; Serrano. 2008:383 Ftn 110; Wilson 1981:15]


HOMEMADE VEGETABLE BROTH[1] FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF
For 4 persons

Ingredients

Homemade vegetable broth
Photo by: friskierisky
¼ c extra virgin olive oil
1 onion 
1 leek
3 ½ oz chopped ham (about 3 ½ slices)
2 turnips
1 carrot
2 sticks of celery
6 oz chopped spinach (about 4 cups)
salt
pepper

Preparation

Peel, wash and dice the carrot, onion, leek, turnip and celery. Reserve the leaves for garish. Heat olive oil in a saucepan, add onion and leek and fry until translucent. Add the ham and lightly fry it. Add 1 ½ qt water and the other ingredients. Bring to a boil. Reduce heat and gently boil for 25 minutes. Season salt and pepper.

Strain and save the broth to be used in a medieval recipe. [2]

[1] Medieval cookbooks do not provide recipes for broths as they are called for so often it is assumed that this is so elementary that all cooks should know how to make them.
[2] If too good to save, do not strain. Serve in individual bowls garnished with celery leaves and chives. 

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