Cooking Meat and Gourds
(The gourds are probably New World
but were the only ones available.)
Photo by: Lord-Williams
GOURDS BOILED IN MILK ADAPTED FROM SENT SOVÍ #LXXXXII
QUI PARLA CON SA DEUEN COURA CARABACES AB LET, pp 124-125
1 lb meat
1 lb gourds
2 c goat or ewe’s milk
salt to taste
2-3 eggs beaten
The Addition of Ewe's Milk
Gives the Dish a Unique Flavor
Wash web meat and put it in a pan with a flitch of bacon containing lean meat. Cover with water and bring to a boil. After 10 minutes add peeled and washed grourds diced with seeds removed. Bring to a boil stirring continually until cooked.
Reduce heat when the mixture has stopped boiling add more milk. Taste for salt and flavor. When thick and cooked, remove from the heat. If desired, two or three eggs to enhance the flavor. When cooked, serve in bowls.
 See Nola xxv-2 for a similar recipe.