|Chicken Broth @ Pho Ha Noi|
Photo from: rfung8
various broths. No recipe is given for making basic broths. They are treated as ingredients for pottages and other dishes. Cook were expected to know how to make them. Various types of broth include: caldo de caldum, see caldum; caldo de carne, a broth by boiling meat and bones and various vegetables for two hours or more. This includes caldo de cabra, goat broth, caldo de carnero, mutton broth and caldo de ternera, veal. [Anón/Grewe. 1982:CLXXX:187; CLXXXV:190-192; Lladonosa. 1984:156; and Nola. 1989:xxviii-2:xxviii-4: xxx1-4 etc]; caldo destilado, concentrated, fortified broth. It is a very complicated chicken broth to which a mutton leg may be added. [Nola. 1989:xxxiii-2]; caldo de gallina, chicken broth. This is made in the same way as other broths described above, using a hen or chicken for meat and bones. Sent Sovi and Nola add almonds to the broth in various recipes. Some vegetables such as carrots, onions, celery, leeks, etc. can be added. This broth was recommended by medieval physicians, especially for the sick. According to Avenzoar meat from hens is beneficial for those suffering from fatigue and for convalescents. He states that hens eat all types of poisonous insects but once the poisonous insects have been digested in their bodies its poisonous essence is transformed into something good and improves the quality in the meat. For this reason, the broth is considered beneficial for all and for those suffering from leprosy. [Anón/Grewe. 1982:CLXXX:187: CLXXXV:190-191: CLXXXVI:191 etc; Gázquez. Cocina. 2002:220; Ibn Zuhr/García Sánchez. 1992:51:53; Lladonosa. 1984:156; and Nola. 1989: xx-1]: caldo de pescado, fish broth. This was a basic ingredient for fish day pottages and other dishes. [Anón/Grewe. 1982:CXXXXVIII:166]
HEN OR KID ALMOND MILK BROTH ADAPTED FROM SENT SOVÍ #CLXXXV QUI PARLA CONSE FFA BROU DE GUANINES AB LET DE AMELLES, pp 190-191
For 8-12 persons
Photo from: ravelite
1 lb peeled almonds
6 sprigs of parsley (optional)
2 raw hens
4 chicken livers
¼ c virgin olive oil
1 tbsp mixed spices (mix: 4.2 oz ginger, 3.14 oz cinnamon, 1 oz white pepper, 0.5 oz cloves, 0.5 oz nutmeg, 0.5 oz mace)
½ tsp saffron
Scald almonds in boiling water and peel them. Soak them in water overnight. The next day, grind almonds with parsley. Place them in an earthernware caldron with the hens. Bring the water to a boil and lower heat to gently boil until the chickens are cooked. Remove the hens and parsley and strain the almonds through a cheesecloth. Return the almond milk to the pot. Quarter the hens.
|Almond Milk Broth|
Photo by: Lord-Williams
If green broth is desired add more parsley. This recipe can be made with goat instead of chicken.
If parsley is not desired, omit it.