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Monday, June 11, 2012


Kid Goats
Photo by: Lord-Williams
cabracito, Ar. jadi, Eng. kid, baby goat. Medieval Baghdad was partial to kid over lamb as they maintained that the kid meat contained a balance of the four natural elements: heat, cold, humidity and dryness. Avenzoar adds that kids of mountain goats are healthier then fawns. These preferences brought a variety of recipes for kid goat to Al-Andalus. In Spain. Killing a goat was not an economic sacrifice as was killing a sheep. It has been discovered that for every ten recipes for goat, there was one for lamb during the Middle Ages. As seen in the Chronicle of Miguel Lucas Iranzo, Constable of Castile under Henry IV, kid was typically served on religious holidays, at wedding banquets and for other festivities. He included it in the menus for Shove Tuesday in 1463 and 1464, at a wedding banquet for two of his servants in 1463, on New Years Day in 1464, which is the Feast of the Circumcision of Christ, to celebrate is daughter’s birth in January 1465, on Easter Sunday 1470 and other religious feast days. [Anón/Huici. 1966:172:112-113; ES: Benavides–Barajas. “Cocina.” Sep 29, 01; Ibn Zuhr/García Sánchez. 1992:57; Mata. 1940:111:135:136:etc; and Villena/Calero. 2002:22b]

AL-ANDALUS #172 “HECHURA DE “ARCADUZ[1]” pp 112-113
For 6 persons 


Month old buckling
Photo from: 
sarah northern california
Step 1:
¼ lb goat meat
¼ lb piece from the stomach
¼ lb meat from naval
¼ lb liver
¼ lb meat from tender parts
salt to taste
1 onion chopped
1 tbsp strong vinegar
1 tbsp murri[1]
¼ c virgin olive oil

Step 2
1 tsp freshly ground pepper
1 tsp cinnamon
1 tsp galingale
1 tbsp chopped lavender
½ c toasted almonds
¼ c virgin olive oil
3 eggs

Step 3
¼ tsp grease
1 tbsp flour
4 egg yolks
1 tbsp strong vinegar

(Its a meatloaf subtlety with the egg surprise!)
Photo from 

Step 1
Cut the meat into small pieces and put them in a pot with the other ingredients except the eggs. Cook it until the meat is done then mince it on a cutting board.

Step 2
Put it in a bowl and pour some of the fat left in the pot top. Then season it with spices and lavender. Add oil and stir the mixture until all the oil is absorbed. Add the raw eggs beaten with salt. 

Step 3
Grease a meatloaf earthenware mold (the original recipe calls for a "waterwheel bucket," see ftn #1) and sprinkle lightly with flour. Place raw eggs on the bottom. Gently spoon the meat mixture over them taking care not to break the yolks. Cover and bring to a boil until the mixture has bound and browned well on all sides. Take care not burn and thus ruin its flavor or become hard. Remove the lid and pour vinegar over it. Slowly bring it to a boil until the bubbles calm down. Then remove from heat and place the mold in cold water to cool it. When cool enough to handle, shake the mold to detach the loaf from the sides. Then flip out onto a flat clay dish with the egg yolks on top. 
Present it, God willing. 

[1] From Arabic al-qadûsHisp Ar alcadúfCast cangilón, earthernware bucket on a water wheel. It normally holds 2.5 gallons. They were most prevalent in Al-Andalus in the late Middle Ages.
[2] See Almori blog published on August 25, 2012.

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