Bucho Doce de Melgaço — Gastronomic Weekends Formula
The formula currently published by Melgaço's Gastronomic Weekends programme uses bread, eggs, sugar, flour, milk, saffron, cinnamon and lemon. It is a modern municipal version distinct from the historical lard-and-pig-stomach formula described by heritage sources; the two have not been merged. The publication instructs cooks to boil the mixture inside plastic and cloth without specifying the material. For safety, this transcription requires a food-contact casing expressly rated for prolonged boiling, or the prepared stomach used in the tradition.
- Yields
- 1 medium bucho
- Prep
- Not stated by the source
- Cook
- 2 to 2½ hours in boiling water
Ingredients
- 2 rolls or loaves; weight not stated Stale bread, torn into pieces
- 250 g / 8.8 oz Sugar
- 12 Eggs
- 3 tablespoons; type not stated Flour
- 150 ml / 5.1 fl oz Milk
- 1 packet; weight not stated Saffron
- To taste Cinnamon
- Juice of 1/2 Lemon
- 1 pinch Salt
- 1, medium capacity Food-contact casing rated for prolonged boiling, or prepared pig stomach
- 1 Clean cloth bag
Method
Tear the stale bread into small pieces and place in a large bowl.
Beat the 12 eggs with the 250 g sugar.
Add the saffron, juice of half a lemon, cinnamon, flour and salt. The source does not publish the saffron-packet weight or flour type.
Heat the 150 ml milk and pour it over the bread.
Add the egg mixture to the bread and combine until the bread is no longer distinct in the mixture.
Place the mixture in the prepared casing and then in the cloth bag, closing both securely. Do not use an ordinary plastic bag: the municipal publication identifies neither its polymer nor its rated temperature.
Cook submerged in boiling water for two to two and a half hours. Ensure the casing remains intact and follow the specific instructions supplied by its manufacturer or by the professional who prepared the stomach.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
