by THL Lasaifhiona inghean Aindriasa
The Most Excellent Book of Cookery- an edition and translation of the sixteenth-century Livre fort excellent de Cuysine
Take veal, hen, and rabbit and cut them into pieces. Blanch them or brown them on a suit or fry them in salted pork fat. Then boil them together in broth with a bit of good red wine, verjuice, vinegar, and finely chopped salted pork fat.
Take toasted bread soaked in your broth and put it through a sieve with the livers from the rabbit or hen, fine spices, cinnamon, and six cloves. Boil it all together then add salt and fine herbs.
You can roast the rabbit, hen, and liver.
Salt Pork fat
1 cup Broth
1/4 cup Verjuice
1 tsp. Cinnamon
1/8 tsp Cloves
1 tsp Salt
1 Tablespoon Fine Herbs, Parsley, Tarragon (1 tsp. parsley to 1/2/ tsp tarragon)
1 Cup Bread Crumbs
Simmer all ingredients in a pot until tender. Cool and grind it fine, then roll with plastic wrap. Chill for at least an hour, slice to serve.
Spread on crackers or toasted bread rounds.