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Thursday, December 1, 2011

ASADOR WITH ROASTED & BOILED VEAL WITH BREAD, ONIONS & NUTS

Máquina para asar de Leonardo da Vinci
(Rotisserie invented by Leonardo da Vinci)
Photo from: tejiendoelmundo.wordpress.com

OCast assador, 1. MEng broche, Eng brooch, spit, pointed tool, see espetar. 2. grill, rotisserie. [Nola. 1989:xviii-4:xxiiii-1:xxv-1 etc]

ROASTED AND BOILED VEAL WITH BREAD, ONIONS AND NUTS WHICH IS CALLED  A“DOBLADURA”  IN SPANISH  - 15th C RECIPE ADAPTED FROM NOLA #xxxix-1
DOBLADURA DE TERNERA*
(For six persons)



Ingredients

Veal Rump Roast
Photo from: yummly.com
2 ¼ lb boneless veal rump roast
3 ½ oz lard
2 finely chopped onions
3 ½ oz bacon
½ tsp ginger
1 tsp cinnamon
½ tsp cloves
1 c malmsey or other sweet white wine
1/2 c vinegar
1 oz toasted almonds
1 piece of crustless toasted bread soaked in vinegar



Garnish
1 tbsp chopped parsley
1 tbsp chopped mint
1 tsp chopped marjoram

Rump Roast

Photo by: Ernie D. 
Preparation
Put veal on a spit. Rub it with some of the lard. Slowly roast it for about an hour. When almost done it remove it from the spit and let it cool.


Put the rest of the lard in a pan and add the onion. Gently fry it. When golden add the bacon, which has been diced. When done remove some of the grease.


Dice the meat into medium size pieces. Add it to the pan. Immediately add the wine and bring it to a boil. Let it boil for two or three minutes. Grind the almonds in a food processor. Add the bread.


Put the almond mixture into the pan. Season with the spices. Add the broth and cook until the meat is tender and the sauce is thick.


Garnish with the herbs and serve.




*See blog titled canamazo published July 11, 2012 for a variation of the same recipe.

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