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Friday, July 26, 2013

CORDERO WITH 13TH CENTURY RECIPE MIRKÂS (LAMB SAUSAGE) - WITH A DELICIOUS MISTAKE



Photo from: Moleiro.com 
lamb or mutton, a sheep over one year. Both Spain and England were economically dependent on lamb for wool which during the Middle Ages was sent to Flanders to be woven into cloth and then sold back to both countries.

There were more sheep in Spain and England then cows or goats. Spanish noblemen, peasants and English noblemen relied heavily on the meat. In England during the 15th C even the poor began to improve their diet and they ate meat including lamb. Domestic slaves in Granada, during Muslim occupation, were given lamb fat to eat. Anón Al-Andalus provides a dozen recipes at least for lamb. (There are some recipes that do not specify the type of meat.)

Muslims and Christians roasted it whole stuffing the stomach with various ingredients. The English preferred mutton to beef. An inventory of a larder in a manor, during the reign of Edward II of England, showed that it had 600 muttons. George Neville, Archbishop of York, served 1,000 mutton at his inaugural banquet in 1467.

Cicely, his sister and mother of Edward IV, Richard III and grandmother of Henry VIII, supplied her staff with mutton everyday of the week except Fridays and Saturdays. It was boiled on Mondays and Wednesdays and roasted on the other days. In Spain lamb and pork were the most consumed meats. Although kid was the preferred meat of Spanish Muslims, lamb or mutton was second. Christians and Jews also loved lamb. See borrego, caldereta,carne de vaca, cecina, churra, Compludo, lechazo and Mesta, merino. [Anón/Huici.1966:2:16:26:28:27:29 etc; Black. Food. 1985:10; Castro Alimentación. 1996:155: ftn 136:272:280-281; Drummond. 1964:50:54:60-61; Gázquez. Cocina. 2002:26; and Gitlitz. 1999:187:189]

RECIPE FOR MIRKÂS[1] ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS, #1 RECETA DEL MIRKÂS, pp 15-16

A Mistake - Lamb Meatballs!
Photo by: Lord-Williams
Ingredients

1 lb ground lamb
1 tbsp olive oil
1 tsp murri[2]
½ tsp pepper ground
½ tsp coriander seed mashed
1 tsp lavender chopped
½ tsp cinnamon ground
¼ c olive oil for frying

Optional
½ c olive oil
¼ c vinegar
or
1 bunch cilantro
1 bunch mint
1 onion
1 slice cheese
¼ c olive oil
2 tbsp vinegar

A Delicious Mistake for those Tired of Tomato Sauce
Photo by: Lord-Williams
Preparation

This is as nutritious as meatballs[1] and easily digested because the meat is pounded. It can be kept overnight.

Select meat the leg or shoulder of a lamb and pound it mashed like meatballs. Knead it in a large with oil and murri, pepper, coriander seed, lavender, and cinnamon.

Wash a large or small gut and stuff it using instrument made for stuffing.[3]
Then fry the sausage links in oil until browned.

Make a sauce with vinegar and oil and serve hot or make a sauce with cilantro and mint juice with a small onion pounded and a slice of cheese. Then cook this in oil and vinegar until the onion takes on a reddish tinge. Either sauce is good.



[1] Huici explains that this a variante of mirqâs for which recipes are provided in this manuscript. Today it is a dish in Algeria and Tunes called mergâz or mirgâsa. Perry calls this “Merquez.”
[2] See recipe in blog titled almorí published August 25, 2011.
[3] Due to an oversight, an sheep intestine was not purchased when making the weekly trip to the market. Meatballs were made instead.

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