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Wednesday, August 7, 2013

CÓRPORA WITH 15TH CENTURY LARDED LAMB


Boiling Breast of Lamb
Photo by: Lord-Williams
body without extremities (as in carving a chicken or other animal). [Gázquez. Cocina. 2002:192]

LARDED LAMB. A VERY GOOD METHOD ADAPTED FROM NOLA lv-3
LARDERO DE MUY BUENA FACCION

Ingredients

½ lb breast or flank of lamb
1.25 oz pork fat sliced lengthwise (or fatty bacon)
1 qt meat broth
1 chicken liver
1 slice of bread toasted
Dissolving Lard in Frying Pan
Photo by: Lord-Williams
1 ½  c broth
1 tbsp verjuice[1]
1 tbsp vinegar
½ tsp cumin
1 tsp rosemary
½ tsp cinnamon

Preparation

Boil breasts or flanks to prevent the blood from loosing color. Drain off the broth reserving it in another pot. Slice the lamb in pieces the size of a thumb. 

Slice fatty bacon as thin as a feather and dice into small pieces. Melt it in a frying pan. Sautée the lamb in it. Then add it to the pot containing broth. Add a chicken liver and bring it to a boil


Breast of Lamb in Lardy Sauce
Photo by: Lord-Willliams
Remove the chicken liver and half as much mutton. Grind them with toast. Blend this with broth mixed with verjuice, vinegar and season to give it the color of a hare. Strain this through a woolen cloth. Place the meat in a casserole and pour the gravy over it.


[1] If verjuice is not available use graè juice double the amount of vinegar

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