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Friday, March 8, 2013

COCER A MEDIAS WITH 14TH C CHICKEN IN ONION SAUCE RECIPE


Parboiling Onions
Photo by: Lord-Williams
Cat prebullir, Eng parboil. [Anón/Grewe. 1982:LXXII:113]

CHICKEN IN ONION SAUCE ADAPTED FROM SENT SOVÍ #LXXII QUI PARLA CON SA DEUEN DONAR GUANINES EN ASTA B PURIOLA, p 113
For 4 persons

Ingredients

1 whole chicken 
3 onions
3 ½ oz lard
2 roasted chicken livers
½ tsp black pepper
salt to taste
½ c red wine vinegar


A Tasty Dish Anytime of Year
Photo by: Lord-Williams
Preparation

Clean and scorch the chicken. Cut off the claws and neck. Salt it and put it on a spit; smear it with lard.
          
Put the rest of the lard in the dripping pan and heat it until dissolved. Parboil the onions in boiling water for 5 minutes. Thinly chop them and add them to the dripping pan. Chop the livers and grind black pepper. Add these to the dripping pan with vinegar and ½ c water.

Put the dripping pan under the spit and roast the chicken. When the chicken is done, carve it and place it in a serving dish with the liver and onion sauce in the dripping pan.
          
Supply eaters with grails[1] instead of plates for eating this dish.



[1] The word in Old Catalan is gresals. These are earthenware, wooden or metal cups or bowls.

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