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Friday, June 8, 2012

CABRAS SALVAJES WITH 15 C POTTAGE CALLED "BOILED SAUCE"

Wild Goat in Picos de Europa (Guipuzcoa, Spain)
Photo by: Lord-Williams
wild goats were hunted in medieval times in Granada and Guipuzcoa where they were most valued. [Benavides-Barajas. Nueva-Clásica. 1995:219; and Castro. Alimentación. 1996:273:280]



A BOILED LIVER SAUCE OR POTTAGE ADAPTED BY LLADONOSA p 86, FROM NOLA’S xviii-2 POTAJE QUE SE DICE SALSA COCIDA

Ingredients


pottage
Photo by:
 | Ray Chang |

3½ oz kid liver
1 qt mutton broth
3 ½ tbsp toasted almonds
3 egg yolks
3 slices of bread
3 tbsp white vinegar
1 medium pomegranate
1 tbsp fine spices[1]
salt to taste

Preparation

Slice the liver and grill it; grind it in a good processor with almonds and bread, which has been soaked in the vinegar. Pour this into a pot and add  the broth.  Cook the mixture slowly, adding a little more vinegar and spices. After cooking ½ hr put the mixture to the food processer and grind it again. Put it back into the pot and simmer. Beat the egg yolks a little dilute them with a few tablespoons of broth. Then pour this into the pot. Stir constantly until about to boil. Remove from heat immediately for if it boils the sauce will curdle.

Before serving, test for salt. Pour into bowls and add pomegranate seeds. [2]

This sauce can be used to accompany lamb. Also, it can accompany chicken and other fowl, but the liver should come for the same animal as the meat to be served.

[1] Mix 0.9 oz ginger, 0.18 oz cinnamon, 0.12 oz white pepper, 0.12 oz cloves, 0.026 oz mace, 0.026 nutmeg and 0.18 oz saffron.
[2] In the photo croutons were used instead of pomegrante seeds.


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