Entradas populares

Thursday, November 25, 2010

ALBARDA, ALBARDERA, AGUJA DE MECHAR WITH SPIT ROASTED PHEASANT RECIPÈ

LARING A JOINT OF BEEF
Photo by: stockfood.fr
Cat agulla llardera, OCat bastóbastonet, Hisp Ar alb’arda-, Ar barda-ah, Eng barding or larding needle used to thread lard or bacon to be tied around or inserted into meat or poultry. The lard or fat inserted adds tenderness and flavor to the roast. During the Middle Ages, it was made of iron and had a wooden handle. The needle was about 12” long. Brett indicates that there was an instrument appearing to be a needle that was kept in a leather case with knives used by carvers in the late 15th C. Sent Soví uses one to thread slices of fat and pieces of diced oranges that were tied around pheasants or peacocks like garlands. [Anón/Grewe. 1982:I:63:X:69:Apè II:233; and Brett. 1968:73]


*SPIT ROASTED PHEASANT OR CAPON ADAPTED FROM SENT SOVÍ #I CON SE DEUEN ADOBAR PAÑOS E FAYSANS, pp 62-63

chicken spit roast
Photo by: geeklips
Ingredients

1 pheasant or capon
salt and pepper to taste
3 slices of salt pork 3’ long or 9 rashers of streaky bacon unsmoked
4 oranges (2 diced and two whole)

Preparation

Bleed the bird from the vein in the mouth instead of the ear. Do this at sunset. Hang the bird overnight. Pluck all, except the tail, head and neck.

PREHEAT OVEN TO 375ºF / 190º C

Remove the innards, heart liver and kidneys. Wash it. Rub salt and pepper in the cavity and all over the body. Before roasting tie the claws. Wrap the tail and then the head and neck in a washed linen cloth covering up the heathers. Roast one half hour. Remove from oven and let cool.

Securely place the bird on a rotisserie skewer. Thread 3’ long slices of salt pork or rashers in barding needles: and on each needle place  pieces of diced orange. Put one whole orange on the top of the bird and one on the bottom securing them with turkey skewers or lacers. Place a pan half full of water under the area where the bird will be roasting and keep it half full of water during roasting.  

Tie towels or small linen towels over the bird. Dampen them with cold water to prevent burning. Place the fowl on the grill with medium heat. Cook for approximately one hour. Remove the barding 15 minutes before it is done to brown the skin. Baste with drippings from the pan. When cooked and placed on the carving board, remove the cloths and carve like a goose.

*See asaz, published on December 5, 2011, for a variation of this recipe.

No comments:

Post a Comment