76. Pottage which is called Higate because it is made from figs


Take white and black figs and put them in cold water, or tepid which would be better; and with this water wash the figs very well, and remove the stems; and when they are very clean and washed, set them to gently fry with good, very fatty bacon; and when they have gently fried for a while, take good hen's broth or mutton broth, and cast it in little by little, in such a manner that it can cook for an hour and a half; (53) and while it cooks, cast all these spices upon it in the pot, which should be well-ground: sugar, ginger, cinnamon, and pepper, and other good spices; and if the pottage is of black figs, cast in a little saffron, so that it has a yellow color; and when it is half cooked, stir it with a haravillo, like someone stirring gourds, in such a manner that it will be thick; and do not remove your hand from them until they are well-thickened, tasting it for saltiness and sourness and sweetness; and when it is removed from the fire, let it rest a little while; and prepare dishes, and cast sugar and cinnamon upon them.

4 lbs figs