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Monday, February 27, 2017

PENCA - FLESHY LEAF



Kale
Photo by: Lord Willliams
1. fleshy leaf. 2. stems. 3. spot on the skin of fruit. [Gázquez. 2002:119; Nola 1989:xli-3;
Nola/Iranzo. 1982:170; and Villena/Calero. 2002:40a:40b]


For Nola’s recipe xli-3 Pencas de berzas De trcos de cols (Flesh leaves of cabbages) see blog titled Col forrajera published April 4, 2013.

Friday, February 24, 2017

PELLAS, LUMPS WITH KID OR MUTTON “JANETE ” CORRUPTED FROM SENT SOVÍ




Justo extracting lumps of fat
during The Annual Slaughter 2002
Photo by: Lord-Williams 
1. lumps of fat. Lard rendered from visceral fat. The fat is cut or diced into cubes (the lumps) which are browned and then simmered in water to separate the pure fat from the extraneous tissue. Sent Soví uses this as an ingredient for a pottage. 2. round shape. Nola calls for soft cheese like a lump pork fat or small oranges. 

[Anón. Sent Soví. 1979:CXXVI:149-150; ES: Lord. Medieval. "Crujar." Posted Sep 16, ’13;  ES: Lord. Medieval. "Cuartelado." Posted Sep 30, ’13; ES:SCA. Terry Decker. "Re: [Sca-cooks] bacon, lardo, etc." Nov 13. 16; Gázquez. Cocina. 2002:163:266; Nola. 1989:xlv-2]


 KID OR MUTTON “JANETE"[1]  ADAPTED FROM ANÓN, SENT SOVÍ #CXXVI QUI PARLA CON SE DEU FFER JANET A CARBIT HO MOLTÒ, p 149

Ingredients

1 lb kid or mutton
salt to taste
1 12 oz salt pork
1 lb strawberries[2] 
1 tbsp sage leaves
1 tbsp parsley

For the sauce:
A Lump of Fat
Photo by: Lord-Williams
1 kid or mutton liver
1 lump of fat
1 slice of day old or toasted bread
¼ c vinegar
parsley that was boiled with the mutton or kid
2 tsp salsa fina[3] 
 4 raw eggs
1 tbsp vinegar

Garnish[4]:

Strawberries
raspberries

Preparation

Boil cut kid or mutton in hot water. Add salt, salt pork, strawberries, and sage and parsley bound together in sachet to chop later for the sauce. When partially cooked, chop the salt pork and fry it. Chop the kid or mutton into pieces and fry it with grease from salt pork.

Uniquely Delicious
Photo by: Lord-Williams
While frying make a sauce with kid or mutton liver, a lump of fat and toasted bread soaked in vinegar. Add the parsley that was boiled with the mutton or kid and salsa fina. Finely chop all and mix with 1qt of the kid or mutton broth.

When the meat is fried, add the sauce and boil it uncovered for a half hour. When the meat has cooked, remove it from the pan. Keep it warm.

Let sauce cool. Little by little add well beaten eggs and 1 tbsp vinegar. Stir it in one direction until well blended and the sauce has thickened.

Cover and set aside. Let it sit 20 minutes. Season with salt. Put the meat on a wooden platter and serve the sauce in a bowl.




[1] For other Janete recipes from Sent Soví and Nola see blogs as follows: cedazo churra, confitado, cuartelado, destemplar, janet and migajón.
[2] It wasn’t until after the dish was made that a translation error as found. The word "mordaux" does not mean strawberries but marjoram! The recipe should read: 1 tbsp marjoram instead of strawberries but as the addition of strawberries was so good the recipe was left for the reader to savor!  
[3] See blog titled dárselo published November 29, 2013 for recipe.
[4] The Medieval Spanish Chef’s addition.

SENT SOVÍ





Wednesday, February 22, 2017

PELITRE WITH 15TH CENTURY COOKERY BOKE RECIPE FOR GREEN SAUCE

Anacyclus pyrethrum
Photo from: Bárbol
L. Anacyclus Pyrethrum, Ar. ‘aquer qarha, Fr. pyrèthe, Engpellitory, pyrethrum, Spanish chamomile, mat daisy or Mount Atlas daisy. This includes all the single-flowered chrysanthemums, which contain a natural insecticide nontoxic to mammals. Naturally, it is symbolic of protection. The flower is dried and the powder is sprinkled about the house too kill cockroaches, spiders, flies, ants and bedbugs. Further, it can kill lice and other pests living on the skin of animals and humans.

These plants are bitter. In the Middle Ages they were used as purgatives. In England, the leaves were chewed to “clean the head.” Also they were used equally in food and in perfume.

In Al Andalus it was thought that all food items had a purpose and virtues. Pyrethrum was to make one happy. The fresh flower may be added to decorate dishes. Like cress, the leaves were an ingredient for salads and other dishes. The leaves and flowers were added to soups for flavoring. The taste is peppery, similar to tansies.

In 13th C Al-Andalus, pellitory was an ingredient for honey water. In southern Europe the root of it was used to make a paste applied locally as an irritant. In England it was an ingredient for Sauce Vert (Green Sauce). There pellitory was included in a medicinal bath to cure all ills especially coughing in foggy London.

[Anon/Anderson. 1962:65; Anón/Huici.1966:494:270-271:526:285; Benavides-Barajas. Alhambra. 1999:162; ES: Anon/Perry. Sep 5, 02:ftn 221; ES: Herbs. Oct 8, 02; ES: Medieval Spanish Chef. Cotofles. Posted Feb 9, ’13;
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See blog titled Cotofles, published Feb 9, ’13 for Anón, Al-Andalus recipe titled Agua Miel (Honey Water), pp 270-271 which uses pellitory as a primary ingredient.

GREEN SAUCE ADAPTED FROM ANDERSON'S PUBLICATION OF ANÓN 15TH CENTURY COOKERY, SAUCE VERT, p 65 [1] 

Ingredients

1 slice of bread
½ c vinegar1 sprig parsley
1 sprig mint
12 dittany buds
12 pillitory buds
1 leaf or 11 costmary buds
1 garlic clove

¼ tsp white pepper
salt to taste

Preparation

Steeping bread in vinegar and grind with the rest of the ingredients anserve.


[1] The recipe was not tried for lack of available ingredients.


ANDERSON'S PUBLICATION OF ANÓN 15TH CENTURY COOKERY