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Tuesday, May 29, 2012

CABAÑA WITH 14TH C RECIPE FOR GOURDS WITH MILK, CHEESE AND LAMB

Flock of sheep and goats
Photo by: uempe
1. hut, cottage, cabin. 2. flock of ewes or breeding sheep. In 1375 Alfonso XI of Castile created the Cabaña General y Real (General and Royal Sheep Flock) forcing all nomadic livestock to come under the control of the Mesta (the Castillan sheep guild). As an immediate consequence, this resulted in an enormous expansion of nomadic herds as more grazing land was made available. Sheep grazed in southern Castile and Extremadura during the winter. In spring and summer, the flocks were taken to Burgos where they were sheered and the wool was carried on mules to Santander where it was shipped to Flanders to make cloth. The sheep spent the rest of the summer grazing in Burgos and Leon. In the fall they were herded back to southern Castile and Extremadura. This practice still exists today.

Because of the Black Death in Castile between 1348-1350, there was a considerable decrease in the population making it unnecessary to produce as much grain, which was essential in feeding the masses. This favored the augmentation of sheep flocks.

Christians raised sheep almost exclusively for the production of wool and milk, which was made into cheese. Meat was not obtained until the end of the productive cycle.  In Jewish and Muslim societies, on the other hand, the consumption of lamb was of great religious significance as well as the fact that lamb traditionally represented what pig did for the Christians. [Gázquez. Cocina. 2002:151]

GOURDS WITH MILK, CHEESE AND LAMB ADAPTED BY LLADONOSA, pp 119-120 FROM SENT SOVÍ #LXXXXIII QUI PARLA EN ALTRA MANERA CON SE DEUEN COURA CARABACES AB LET H AB FORMATGE, p 125

For 6 persons

Ingredients

3 ½ oz lard
5 slices of bacon
4 ½ lb leg of lamb deboned and tied with a string
4 ½ lb pealed gourds without seeds and cut into equal pieces
3 medium onions slices
2 c diced cheese
1 ½  qts almond milk or goat’s milk
3 whole eggs

carving the lamb of god
Photo by: pinprick
Preparation

Put lard, bacon, leg and seasoning into a pan. Fry over low heat. When it starts to brown on both sides add gourds and onions; cover and let cook slowly, turning the meat every 8-10 minutes with a wooden spatula and taking care that the gourd does not stick to the bottom of the pan. The lamb and the bacon should be cooked in an hour. Separate the gourd and puree it. Drain off grease around the meat. When the gourd is pureed add milk and cheese and let it cook about 15 or 20 minutes. Add salt to taste. At the last minute add beaten eggs and mix well.           

Serve the purée in an earthenware dish or bowl. Cut the meat into pieces that are not too thick and put them on top of the puree with the bacon.

(Also this can be covered with a layer of thinly sliced cheese putting it in the oven for 4 minutes for the cheese to melt.) 

The leg of lamb is deboned in order to cut it better. This dish can be made with other parts of the animal such as the kidneys, etc.


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