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Friday, November 11, 2016

NOVIA WITH A 15TH CENTURY RECIPE FOR THICK GROURD POTTAGE

Inquiry into structure
page 263
Internet Archive Book I...
rótula, rotula, kneecap. Animal rotulas are used in cooking especially to give flavor to broths. [Villena/Calero. 2002:54:ftn 136:34b; and Villena/Navarro. 1879:286]

THICK GROURD POTTAGE WITH MEAT BROTH ADAPTED FROM NOLA’S xxv-2 CALABAZAS ESPESSAS CON CALDO DE CARNE

Ingredients

½ lb mutton
1 kneecap[1]
3 oz bacon
½ lb  winter squash
2 onions
3 oz sheep suet
2 squabs[2]
1 c almonds
Cooking Ingredients in Almond Milk
Photo by: Lord-Williams
8 oz grated cheese
1 tbsp salsa fina
8 egg yolks, 2 per per serving
1 c verjuice
Garnish
½ tsp cinnamon
1 tbsp sugar

Preparation

Put 3 oz bacon heat. Add mutton and sautée. Cover with 2 qts water. Bring to a boil. Reduce heat and gently boil until done. Remove the bacon.

Put the mutton into a food processor and grind. Add the broth from the pot and grind again. Pour this through a cheesecloth reserving the broth.  

Remove pits and rind from the squash. Wash well. Cut them into long slices. Put it in pot with bacon. Add sliced onions. Sautée all. When done, add sheep suet and squabs.

A Perfect Dish for Grand Occasions
Photo by: Pedro Pablo Montero
Blanch and peel the almonds. Grind them in a good processor. Add the broth from the lamb and grind again. Strain through a cheesecloth into a pot with the squash and the squabs. Cover with the broth. Salt to taste.  

Cook until the squash is mushy and the meat is done. Mash the squash and shred the meat. Add grated cheese. Continue heating, stirring continuously until the cheese has melted.

Beat two egg yolks for each serving bowl with verjuice. Then mix this with the squash mixture. Pour this into individual serving bowls. Garnish with sugar and cinnamon.



[1] Although not specified, commonly added when available to give more flavor.
[2] Two boneless chicken breasts were used instead.

NOLA’S xxv-2 


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