Entradas populares

Monday, June 4, 2012

CABRA WITH 14TH C RECIPE ON HOW TO FARCE A KID

goat herd
Photo by: Malingering
OCast cabrio, Eng goat. It was considered meat for the nobleman. Christians, Muslims and Jews throughout Spain preferred it to other meats. These were found in mountainous areas and poor pasture lands, especially in the Balearic Islands, Andalusia and the Sierra de Gredos, west of Madrid. Goat cheese was made with their milk and the fat was consumed like butter, see cabrales and carne de vaca. In León, in 1434, Suero de Quiñones served a large one as a luxurious food items offered during a banquet at his knightly tournament. About 30 years later Miguel Iranzo, Constable of Castile under Henry IV, took goats as highly prized booty from the Muslims in Guadix and other locations among other livestock. See cabrito and untos. [Alonso Luengo. 1994:40; Benavides-Barajas. Nueva-Clásica. 1995:239; Castro. Alimentación. 1996:154:179:186:272:273:280; Ibn Razīn/Granja.1960:171:26-27; Lladonosa. Cocina. 1984:95:119; and Mata. 1940:82:89:143:443]



HOW TO FARCE KID ADAPTED BY LLADONOSA p 119 FROM
SENT SOVÍ #IIII QUI PARLA COM SE FFERCEX CABRIT. 65-66[1]

 For 6-8 persons

Trilogia di Capretto - Tea Rooms of Yarck AUD39
Photo by: avlxyz 
Ingredients

2.5-3 kg goat meat and entrails
chicken broth for boiling the meat
400 gr loin of mutton
300 gr streaky bacon
150 lard
75 gr grated cheese
60 gr breadcrumbs
3 whole eggs
chopped parsley
1-2 tsp mixed spices (from a mixture of: 25 gr ginger, 5 gr cinnamon, 3.5 gr white pepper, 3.5 gr cloves, 0.750 gr mace, 0,750 gr nutmeg, 5 gr saffron)
salt to taste

Preparation

Debone the goat as much as possible into order be able to stuff it more easily. Rub it with salt inside and out.

Cook a loin of mutton, with streaky bacon and entrails of the goat in it a pot with chicken broth or water with salt, if broth not available,. Once cooked cut the meat into thin strips or grind it; add cheese, breadcrumbs, parsley, eggs, spices in moderation and herbs chopped ith the saffron. Use enough saffron for the stuffing to be yellow. Knead it well and put it in the stomach of the goat. Sew the opening shut. Put it in a roasting pan and rub it with lard. Roast in a moderate oven until tender and golden brown.

[1] See Avicena blog published January 5, 2012 for a different version of the same recipe.

1 comment:

  1. Another idea, more easy to do nowadays in an average oven, should be to farse only a leg (or two), previously deboned by the butcher. My mother does it with lambs legs (with a different stuffing) and it is always a succes; just take care of pressing well the legs with a weight to make it easier to cut it afterwards.

    ReplyDelete