ÁNGINAS DEL ESPARTO WITH VEAL STOCK RECIPE FOR FARMER'S LUNG DISEASE

Emaciated horse eats dry,moldy hay

Photo by: ispeak, in

Farmer’s Lung Disease. This is a type of pneumonia due to hyper sensibility or extrinsic allergic alveolitis. The sources of the antigens causing the disease come from mould spores in bacteria of molding grains and straw including sawdust from Sequoia wood, sugar cane, cork, damp hay, esparto grass, barley, malt, wheat and other grains and dust from coffee beans and thatched roofs (contaminated with fungus). Excretions from pigeons or other birds, rat urine and mushroom fertilizer (Termoactinomyces, bacteria and protozoa) can cause this disease also. Essentially, the illness is contracted by laborers inhaling organic dust from different animal and vegetable proteins, as well as inorganic substances, such as isocyanides, which encompass a large number of professions depending on this agent. It can produce various pathological forms: acute, sub-acute and chronic. It can be an allergy or a pulmonary condition. Symptoms include shortness of breath, rapid breathing, rapid heart rate, a dry irritating cough, fever and chills and feeling generally sick. It will disappear if the patient is removed from the situation immediately. Prolonged exposure causes permanent lung damage and death. Although the Al-Andalus prescribed meat and marrow to strengthen patients suffering from this disease during the Middle Ages, there was no cure. [Anón/Huici.1966:20:10; and ES: Protocolos. Oct 7, 03]

VEAL STOCK RECIPE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS  #10 RECETA DEL PLATO QUE MENCIONA AL-RAZI p 20

Ingredients

10 lbs meaty veal bones including blade bones, breast and neck

entrails from 1 calf

1 stomach

1 ½ lb onion, peeled and chopped

Keller Veal Stock 012

Photo bybassomatic132

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.