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Friday, August 29, 2014

FREJURATE WITH 14TH CENTURY RECIPE FOR NOUMBLE POTTAGE

Contrary to the English, the Spaniards Sautée 
the Meat and Onions
Photo by: Lord-Williams 
O Cast. frexurate, OCat  frixum, L. frixura, Fr. frexuras, Eng noumble pottage, organ meat pottage. This consisted of entrails, especially the lungs and organs connected to it. While Sent Soví provides numerous recipes calling for goat, mutton or pork entrails in which are sauteéd (a Catalan inovation) before boiling all the ingredients of the pottage. together Nola’s recipe is similar. Later, the word came to mean a medieval dish basically consisting of baked kid, mutton, salt pork, onion and breadcrumbs moistened with vinegar.  English noumble pottages were simply boiled organs without sautéing them. There are a fish day noumble pottages calling for pike and conger. [Curye. 1985:64:100:124etc ; Delgado. 1985:109; and Nola. 1989:xviii-1]

NOUMBLE POTTAGE ADAPTED FROM GREWE'S TRANSLATION OF SENT SOVÍ, CXXII POTAJE QUE SE LLAMA FREXURATE, QUE ES POTAJE DE ASADURA, pp 145-146[1] 


Ingredients
Straining Almond Milk and Liver
Photo by: Lord-Williams

entrails kid, kid sheep or goat[2]
salt to taste
2 onions
1 mutton liver[3]
4 slices of bacon
½ c almonds
1 bread, crusts removed
½ c White vinegar
1 tsp salsas finas[4]
2 egg yolks


Preparation

Take entrails cook them in a pot. Add 1 ½ qt water with ingredients to make broth[5] and add salt to taste. Bring to a boil and simmer for 3 hrs, or cut cooking time in half by using a pressure cooker, until entrails are tender.

A Pottage Meant for Paté Lovers
Photo by: Lord-Williams
PREHEAT OVEN TO 400ºF/200ºC

Clean liver and roast it 20 minutes or until done.

When the entrails are cooked remove them form the pot, and cut them in pieces the size of a finger. Remove the onion and any other vegetables used to make the broth. Slice them and return them to the pot.  

Fry bacon. When golden brown remove it and set aside. Gently fry the entrails and the second onion in the grease.

Boil and peel almonds. Put them in a food processor and grind them with the liver and the bread soaked in vinegar. When blended add the broth.  Strain this through a cheesecloth. Put this in a pot with the entrails, onion and salsas finas and cook for about 15 minutes. Add more water if necessary. When thick and bubbly, taste for vinegar and add more if necessary to enhance the taste. 

Put 2 egg yolks in each soup bowl and our boiling hot the pottage into the bowls. Crumble the bacon and garnish the bowls with it. Let cool a little and serve.



[1] See blog titled cachuela published June 16, 2012 for an entirely different version.
[2] As entrails could not be found pork belly was used.
[3] As mutton liver could not be found a pug’s liver was used.
[4] See blog titled dárselo published November 29, 2013 for recipe.
[5] This can include the onion to be sautéed later. Quarter it and add other items such as a carrot, celery, a spice bag with such spices as peppercorns, 1 cinnamon stick, ginger, cloves etc.

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