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Friday, October 19, 2012

CENIZAS WITH 14TH C LAMB STUFFING RECIPE


Cookin'
Photo from: massmatt
OCast enisas, MEng. askes, Eng. ashes. Avenzoar advised that the best bread was oven baked in a tandour while the second best was baked in ashes. Jews made an unleavened bread called torquendo, which was toasted in the ashes. The Anón Al Andalus relates that Syrians preferred bread baked in ashes and served at weddings. In Iraq there was a bread baked in the ashes, which Huici translated as milla (sic, the correct word is al-malla). This was preferred by desert inhabitants but detested in cities. Villena relates that white carrots (orange did not exist during the Middle Ages) were roasted in ashes. It was common to add eggs at the end of cooking a dish. Then the pot was moved from the fire to the ashes to prevent the eggs from curdling. It was also a slow cooking method, which was diffused by the Arabs.  [Anón/Grewe. 1979:VIII:67-68:XXXXVIIII:93-94:CVII:135-136 etc; Anón/Huici. 1966:120:82-83:134:92:280:161-162 etc; Berceo. Libro. 1983:272:2565; Castro. Alimentación. 1996:262; Curye. 1985:170; Ibn Zuhr/García Sánchez. 1992:47; Nola. 1989:xvii-3:xlii-1;Villena/Calero. 2002:39b]


The World's First Crock-Pot
in a Medieval Oven
Photo by: Lord-Williams
A VARIATION OF MUTTON STUFFING – ADAPTED FROM SENT SOVÍ VIII SE HABLA DE RELLENAR LA ESPALDA DE CARNERO DE OTRA MANERA, p 67-68



Ingredients[1]

1 whole mutton

Stuffing:
2 sausage links (about 5 oz.)
2 tbsp lard
1 c raisins
1 lb ground mutton
2 tsp Duke’s powder[2]
1 garlic clove mashed
2 raw eggs
salt to taste

Garnish:
chopped parsley and mint leaves

Preparation

Lamb Stuffing with a Hint of Mint
Photo by: Lord-Williams
Clean a mutton and put it in a pan. When partially done, remove it and strip it of the sternum and ribs.

Fry sausages in lard. When done, let cool and chop them. Chop the raisins and remove the seeds.

Make the stuffing with the sausages, the lard from frying them, raisins, raw ground lamb, spices, garlic, and eggs slightly beaten. Roll the stuffing up in the back of the mutton and sew the incision up with twine. Place it over the ashes[3] and roast for about 1 hr.

When cooked, cut it and remove the twine. Scoop out the stuffing into a bowl add salt and herbs to taste. Serve on a platter with carved mutton.



[1] As whole mutton was not available, the stuffing was made into a meatloaf. Sausages were used to replace 15 slices of bacon to give the stuffing more flavor. Raisins were added to give it more moisture. Sent Soví instructs to garnish with parsley but not mint leaves.
[2] See “cardamomo” blog published on August 16, 2012 for formula.
[3] If a fire is not available preheat oven to 325º F/160º C.







































































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