Emaciated horse eats dry,moldy hay
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VEAL STOCK RECIPE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #10 RECETA DEL PLATO QUE MENCIONA AL-RAZI p 20
10 lbs meaty veal bones including blade bones, breast and neck
entrails from 1 calf
1 ½ lb onion, peeled and chopped
Keller Veal Stock 012
salt to taste
In a muslin bag put:
1 tsp coriander
1 tsp cumin
1 tbsp peppercorns
1 tsp saffron
1 cinnamon stick
6 Rue leaves
2 sprigs celery leaves
2 sprigs mint leaves
4 citron leaves
4 lemon leaves
¼ c virgin olive oil
1 c vinegar
8 qts water (the original recipe uses only vinegar, no water)
leavened breadcrumbs or slices of day old bread
Gives strength to the sick and those weakened by lengthy illnesses , and for those with farmer’s lung disease and jaundice.
Preheat oven to 450º F / 230º C
Cut meat and fat off bones. Chop meat and fat. Cut bones in half lengthwise. Place them, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes.
Put the meat, bones, marrow, fat, entrails and stomach in a pot with onions, salt, the muslin bag and oil.. Cover with strong vinegar, add water and cook until the meat softens and falls apart. This can take from 8-12 hours. Remove muslin bag and bones. Strain the broth. Chop entrails and stomach. Put breadcrumbs or a slice of bread in each soup bowl to be used, add meat, onions, fat, entrails and stomach. Pour the broth over this and serve. Store left over broth for future use.
*Huici notes that he does not know whether this refers to one of the Razis, historians of the Umayyad caliphate in al-Andalus, or to a doctor, a resident of Medina Sidonia, cited by al-Shaquri, folio 54 v and 56 r.