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Tuesday, August 28, 2012

CARNE MAGRA DE ESPALDA WITH 13TH C RECIPE OR VEAL BUTT SOPES


DSC_0906
Photo from: JAMankin
butt (of meat). Aymeric Picaud, 12th C author of the first pilgrim’s guidebook on the Way of St. James, praised the veal butts from Mansilla de las Mulas in the province of Leon. It must be remembered that the only recipes surviving from the Middle Ages are those for the nobility. The other classes ate lesser cuts of meat if at all. Even slaves were classified with entrails as rewards and the poorest of all received coarse bread in sopes and lard. [Pacho. “Cocina.” 1994:156]

A DISH PRAISED IN SRINGTIME FOR THOSE WITH FULLNESS OF HEART AND ARDENT SPIRITS ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #156. PLATO ALABADO EN PRIMAVERA PARA LOS QUE TIENEN TENSIÓN Y LOS DE SANGRE ARDIENTE,[1] p 102
for 8 persons



Ingredients

2 lbs rump of veal[2]
1 bunch cilantro
1 c vinegar
Veal and Apples Cooking in Cilantro Broth
Photo by: Lord-Willliams
1 lb cooking apples
1 tbsp chopped cilantro
1 tsp Chinese cinnamon
½ tsp ground cloves
1 tsp ginger scraping
1 tsp white pepper
16 egg yolks

Garnish
1 tsp Chinese cinnamon
½ tsp freshly ground cloves
½ tsp ginger scraping
1 tsp white pepper
4 sprigs cilantro

Preparation

Cut meat into bite-size pieces and put in a pot. Coarsely chop cilantro and place in a food processor with 1 c water, chop and strain reserving the juice. Add the juice to the pot with the meat. Add enough vinegar to cover the meat.

A Dish for those with Fullness of Heart
and High Spirits
Photo by: Lord-Williams
Peel and core the apples. Cut into bite-sized pieces and add them to the pot with chopped cilantro spices.  Bring this to a boil and simmer for ½ hr.

Preheat oven to 350ºF/160ºC.

Pour ingredients with broth into individual oven-proof soup bowls. Beat egg yolks and cover the top of the dishes with them. Put them in the oven for 15 minutes or until the egg yolks have solidified and have browned on top.

Garnish and serve.



[1] Noblemen were served this recipe because they had to fight wars and needed strength to perform their duties as the nobles of their race.
[2] This recipe can be made quail, partridge or chicken instead of veal. Fowl was held in high esteem by nobles. 

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