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British   -   Gourd Pottage   adapted from De Bors Hede Boke of Cookry

  • 1 Pound Acorn Squash -- Cubed
  • 2 Medium Onion -- Chopped
  • 2 Cups Chicken Broth
  • 2 Medium Egg Yolk
  • 8 Ounces Ground Pork -- Cooked
  • 1 Pinch Saffron
  • Salt And Pepper -- To Taste
  • 1/8 Teaspoon Anise Seed -- Ground
  • 1/8 Teaspoon Fennel -- Ground
  • 1/8 Teaspoon Nutmeg
Directions Simmer squash and onions in broth for 10 minutes. Beat egg yolks with a bit of cooking liquid, then pour into pot. Add pork, saffron and salt. Simmer for 5 minutes. Combine anise, fennel and nutmeg. Serve, sprinkle with spice mixture.
Serves 4
Time to Make 0:00

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