de Nola.
 

LOMBARDY SOPS (SOPAS A LA LOMBARDA)

Make broth from good meat which should be quite fat; and cast much saffron into it, that it should be quite yellow and
very deep in color; and the broth should be well-salted; and then take slices of bread, removing the crust, and toast them
and scrape off the burnt part, and scald these sops with the said broth; and when they are scalded, place them in an iron
casserole, making a layer of sops and another layer of buttery cheese of Parma, or of Aragon, or of Navarra; and so fill
all the casserole; when it is full, set it on the fire to cook over good coals or in the oven, and cook it little by little; and as it cooks, cast in that broth, from time to time, fatty and yellow, by spoonfuls inside the casserole, sprinkling it overthe sops; and when it is more than half cooked, cover the casserole or frying pan with an iron lid which should be laden
with coals on top; and cook it in this way for an hour, looking and ascertaining occasionally that it should not dry up too much, and  that it should be well supplied with said broth, which should be the fattest; and when you put it on the
table, do it in such a manner that they go dry.  And having done this, prepare dishes or if you wish to make plates of them, let it be as you wish.

 

http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.text

 

This was a last-minute decision, so some of my choices were based on

convenience.  I took a loaf of French bread and cut it into thick

slices.  I would have preferred a round loaf, but none were available

tonight in the supermarket bakery section.  I did not remove the

crusts.  I toasted the slices on a baking sheet in the oven.  Meanwhile,

I simmered some packaged chicken broth with a pinch of saffron.  I

soaked the toasted bread briefly in the hot broth, then layered it with

cheese in a casserole.  The cheese was pre-shredded.  I chose a 6-cheese

Italian blend, which included Fontina, Provolone, Parmesan, Mozzarella,

Asiago, and Romano.  I sprinkled some additional broth over the sops,

and added more when it seemed necessary.  The sops baked for 45 minutes

in a 325 F oven.  After the first 25 minutes, I covered the casserole.