| Libre del Coch Ruperto de Nola, Con previlegio, Imperial, Logrono 1529 translated by Lady Brighid ni Chiarain. webbed Here |
| 20. POTTAGE OF MARINATED MUTTON WHICH IS CALLED JANETE OF MUTTON POTAJE DE CARNERO ADOBADO QUE SE DICE JANETE DE CARNERO Take mutton breasts cooked in a pot, and cut them into pieces the size of walnuts; and take good fatty bacon, and fry it with a little bit of onion; and when it is gently fried, mix with it quince and pears which have been preserved with honey, or boiled, and if you so desire it will be better; and then take the mutton with the onion all mixed in the pot, and gently fry it all together; and take almonds, and toast them and grind them in a mortar with a crustless piece of bread toasted and soaked in white vinegar; and with this grind a good quantity of sheep's or kid's liver; and grind all this together with the almonds, and when it is well-ground, blend it with good mutton broth. And then strain it all through a woolen cloth; and when it has all been strained, put it in the pot where the sauce must cook; and cast all fine spices into the pot; and this sauce must taste a little sour; and when it is cooked, cast a little shredded parsley on it, and prepare dishes. |
| 24. POTTAGE WHICH IS CALLED BOILED SAUCE POTAJE QUE SE DICE SALSA COCIDA Take almonds which are well-toasted, and grind them well in a mortar with a good quantity of the livers of hens, or of kid, or of sheep, roasted on the coals, with a crustless piece of bread toasted and soaked in white vinegar; and grind everything together in a mortar. And when it is well-ground, put in an egg for each dish in the mortar where the other things are. And grind them all together. And when it is ground, blend it with good mutton broth which is well-salted and strain it through a woolen cloth. And when it has been strained, put it in the pot where it must cook and put in it all fine spices, and set it to cook, and cast your sour stuff in the sauce. And then prepare your dishes, and cast upon them seeds of sour pomegranates. |
| 27. Pottage Called Morteruelo (26) POTAJE DICHO MORTERUELO Grate bread which is very hard and toast it in a frying pan or casserole; and then take very good cheese of Aragon, and grate it, and mix it with the bread that you have toasted; and then put a leg of mutton to cook in a separate pot with a piece of streaky bacon; and when the leg is cooked, and the bacon, take it out of the pot and cut it small and then grind it in a mortar. And when it is ground, mix the meat with the cheese and the toasted bread, and resume grinding everything together, and then put one egg for each dish in the mortar. And when this is done, thin it with goat milk, and if there is none, with almond milk, which is as good. And when you have thinned it, set it to cook in the pot. And cast in all fine spices, and even cinnamon, and [put] sugar in the pot, and set it to cook. And when the pottage is cooked, remove it from the fire, and let it rest a little. And you will prepare dishes, and you will cast shredded green coriander and green parsley on top. |
| 39. BROOM-FLOWER DISH GINESTADA (28) Take rice and make flour of it and sift it through a sieve; and take milk of goats or of sheep, and if this is not to be found, take almond milk and dissolve this rice flour in the almond milk or goat milk, in such a way that it shall be quite clear; and then set it to cook in the pot; and into the pot you shall cast these things: sugar, and peeled dates, and pine nuts, and whole, clean, blanched hazelnuts, and the dates cut into the size of fingers; and cast all fine spices into the pot and stir it constantly with a stick; and if you wish to make the ginestada white you may make it in this way, and likewise you may put cinnamon instead of sugar upon the dishes, and seeds of sour pomegranates; and it is necessary that the pot rests a little while before you prepare the dishes. |
| 42. ALMODROTE (31) WHICH IS CAPIROTADA (32) ALMODROTE QUE ES CAPIROTADA You shall take partridges and after they have been well-plucked, put them between the embers; and when they have been there for the space of a Paternoster (33), take them out and clean everything off them, and roast them, and baste them sufficiently with your bacon fat; and when they are roasted, cut them as if to make portions of them, and then grate good cheese of Aragon that is fine; and take two whole heads of garlic roasted between the embers and then peel them very well and cleanly, and grind them in a mortar; and then put the cheese in the mortar, and resume grinding it all together; and while you are grinding them, cast a good spoonful of lard into the mortar, with some egg yolks, and grind it all together; and when it is all well-ground, blend it with good mutton broth that is half cooled, because if it were very hot it would consume the cheese; and then make slices of bread and toast them, and scrape off the burnt parts, and then scald or soak these toasted slices of bread with good mutton broth in an earthenware bowl or a deep plate; and then take them out and put them on a large plate, all around, in this manner: a layer of bread slices, and another of partridges, and in this manner fill up the plate with a platform of bread slices and another of partridges; and when the plate is full, cast the almodrote on top of it all and then take melted lard and scatter it over the plate. |
| 51. Thick eggplant BERENJENAS ESPESAS Clean the skin off the eggplants and put them in cold water; and then set them to cook in a pot with a pair of clean onions in meat broth that is fatty. And while it cooks, stir it constantly with a wooden stirrer; and then take peeled blanched almonds, and grind them well in a mortar and blend them with good mutton broth or hen's broth, and strain them through a woolen cloth. And when the eggplants have been strained, they will be close to cooked, then cast them into the milk until they are cooked. And cast on them good cheese of Aragon, grated, then turn them about with a haravillo, just like gourds. And when they are thoroughly stirred with the haravillo, cast on them egg yolks and other things: ground dry coriander; and upon the coriander, cast in the pot nutmeg and caraway and cinnamon and cloves, all ground; and cast it in the pot, and then prepare dishes; and upon each one, cast grated cheese of Aragon, which is very good. |
| 59. POTTAGE OF NOODLES POTAJE DE FIDEOS (43) Clean the fideos of their filth, and when they are well-cleaned (44) put a very clean pot on the fire with good fatty hen's broth or mutton broth that is well-salted; and when the broth begins to boil, cast the fideos into the pot with a piece of sugar; and when they are more than half cooked, cast goat or sheep milk into the pot with the hen's broth or mutton broth; or instead of that, almond milk, for that can never be lacking; and cook everything well together, and when the fideos are cooked, remove the pot from the fire and let it rest a little while; and prepare dishes, casting sugar and cinnamon upon them; but as I have said in the chapter on rice, many say that with pottages of this kind which are cooked with meat broth that one should not cast in either sugar or milk, but this is according to each one's appetite; and in truth, with fideos or rice cooked in meat broth, it is better to cast good grated cheese upon the dishes. |
| 110. DOBLADURA OF MUTTON DOBLADURA DE CARNERO You will take a crustless piece of bread and remove the crust (82), and toast it so that it is not burnt, and set it to soak in the meat broth; and then take fatty bacon and fry it gently until all of the fat comes out; and then gently fry with it an onion, very clean, and cut small; and take a good quantity of toasted hazelnuts, and grind them with the toasted bread that was soaked in the broth; and after grinding it well, blend it with the meat broth, and strain it through a woolen cloth; and then take the meat and make pieces as big as two fingers and gently fry them with the bacon fat; and after gently frying it, mix it with the onion; and then take fourteen egg yolks, and all fine spices, and a little saffron, so that it has the color of the flowers of hiniesta or broom (83), and beat the eggs very well with the spice, and cast them into the pot to cook with the bacon and with the onions; and cook it long enough to turn quite thick; and when it is cooked, prepare dishes; and [cast] upon them ground cinnamon, and [cast] upon the cinnamon, seeds of sweet pomegranates. |
| 189. Swordfish on the grill EMPERADOR EN PARRILLAS Cut the swordfish as if you were going to roast it, and remove everything that is inside; and set it to roast on the grill, greasing it with oil, little by little. Then make your light sauce which is orange juice, and pepper, and oil, and salt, and a little water; and you will put all this in a small pot, and when they want to eat, put it on a plate; and cast on the said sauce with the other herbs: parsley, and mint, and marjoram. |
| 220. Wolffish in crust LOBO DE MAR (146) EN PAN Wash and clean the wolffish, and cut it in pieces, in such a manner than you can make a empanada of it; and take your spices: long pepper, and ginger, and salt, and everything being well-ground, cast it over the pieces of fish. And then finish your empanadas, and cover them and let them go to the oven with a little oil. This fish is good in the months of June, July and August. And if you want it in casserole, cut it in pieces as I said; and take a casserole, and common spices, and all the cut-up herbs and salt. And let all this go inside the casserole with the fish, with a little oil to cook in the oven. And if you want to eat it roasted on the grill, divide it in half, in such a manner that it is opened from the top towards the bottom, and grease it with oil; and put it upon your grill and [with] coals underneath; and make your light sauce with orange juice, and pepper, and oil, and a little water, and all good herbs, well-crumbled with scissors, or a knife, or with your hands. And when the casserole is cooked, cast this on top. |