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Thursday, March 29, 2012

BOJ WITH 13TH C WHEAT FLOUR POTTAGE RECIPE

ancient boxwood
Photo by larrywilkes
OCast box, L. Buxus sempervirens, Eng. boxwood, wood from some 30 species of the Buxaceae family including box trees, shrubby evergreen plants and other fine grained, hard and heavy woods. The tree is a native of the Mediterranean and grows to some 20 feet in height. The wood is light yellow or white and used for making musical instruments and spoons. Ibn Razin instructs to use a boxwood spoon to eat wheat flour pottage. Gázquez points out that Baena’s Cancionero indicates that boxwood spoons were used in his time. They were frequently used, Gázquez states, in court for eating pottages and sopes. See buxedo. [Gázquez. Cocina. 2002:37:ftn 82:78:ftn 158:80; Ibn Razin/Granja 1960:95:24; and Nola/Iranzo. 1982:168]

WHEAT FLOUR POTTAGE ADAPTED FROM FADALAT #95 HARINA DE TRIGO p 24

Pottage; Soup
Photo by xx3734
Ingredients

6 tbsp plain flour or whole wheat flour
1 tbsp virgin olive oil
Salt to taste
1 ½ qts chicken or vegetable stock
1 c honey
a drizzle of oil or lard optional

Preparation

The author instructs that well sifted wheat be soaked awhile. Then pound it in a large stone or wooden mortar to husk it. Sift it again, shake it, put it in a large pan and add a large quantity of water, more than necessary to cover it, and leave it in the oven overnight. The following day remove it. If cooked, stir with a serving spoon to absorb the leftover water and season with ground salt.

Today, one would put flour in a pan with a heavy bottom and cook gently, stirring constantly with a wooden spoon, until golden brown.

Add broth and slowly bring to a boil. Then simmer for 15 minutes stirring occasionally to prevent lumps from forming.

Serve it in a tureen and place honey in the center in a small dish. Eat it with boxwood spoons. If desired, add oil or lard.
Spoons
(handcarved boxwood)
Photo by longword


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