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Friday, January 18, 2013

CIDERUEDAS WITH 13TH C RECIPE FOR ROAST LAMB BREAST


Mixing Scrapes of Meat with Cheese and Lard
Photo by: Lord-Williams
cideruelasOCast çidiérbedas, Eng 1. long stripes of meat. 2. residue of thick scraps of meat left after scraping the meat from the bones of a butchered animal. 3. pork rib end. Avenzoar instructed that after the animal was butchered by slitting its throat, the meat must be washed to remove anything touched like illicit blood and other substances and that the scraps were to be removed from the bones as they are noxious once they have come into contact with the air. Neither Christians, nor many Muslims, as seen in the Anón Al Andalus, had problem about eating scraps. In el Libro de Buen Amor, Mark Singlton translates the word as “ribs”: “Mr. Salt Pork was with a lot of jerked meat,/Ribs and loins, swelled in the kitchen. . .”  Obviously, the largest amount of scraps come from off of the rib bones. See aprovechables. [Cejador. 1990:99; ES: Ruíz, Nov 18, 05:1093b; Ibn Zuhr/García Sánchez. 1992:92; Sanz. 1967:15; Singleton. 1975:108; Villena/Calero. 2002:32a; Villena/Navarro. 1879:262; and Villena/Saínz. 1986:134]

ROAST LAMB BREAST OR FLANK[1] ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #32. COSTADO ASADO, p 31

Stuffed Stomach with Breast of Lamb
Photo by: Lord Williams 

Ingredients

1 lb scraps from the ribs of a lamb
½ lb lamb fat
1 onion
1 tbsp cilantro
1 tsp coriander
1 c fresh cheese
½ c almonds
½ c walnuts
1 tsp murri[2]
½ tsp cinnamon
¼ tsp white pepper
1 ginger scraping
1 beast of lamb
1 lamb stomach[3] or palm leaves

Preparation


An Excellent Dish on a Cold Winter Day
Photo be: Lord-Williams
Pound the meat in a stone mortar. Dice the fat and add chopped onion, cilantro, coriander and cheese.

Shell and peel the nuts. Grind them and add them to the above mixture and continue pounding. Add the murri and spices. Knead the mixture until all is well mixed.

PREHEAT OVEN TO 375ºF/190º C

Fill lamb’s stomach or the palm leaves. with the stuffing. Roast covered for 1 ½ hours. Add the breast and continue roasting for ½ hour or until the meat is done.




[1] Perry’s addition.
[2] See blog titled almorí, published on August 25, 2011 for recipe
[3] a pig stomach may be used instead.

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