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Monday, September 30, 2013

CUARTELADO WITH 14TH CENTURY MUTTON JANET RECIPE WITH PEARS AND QUINCE


Quartering Lamb
Photo by: Lord-Williams
quartered body. See quarteles.

JANET OF MUTTON OR KID POTTAGE IN ADOBE ADAPTED FROM SENT SOVÍ CXXVI QUI PARLA CON SE DEU FFER JANET A CABRIT HO MOLTÓ, pp 149-150
For 6 persons

Ingredients

1 lb breast and neck of mutton
½ c white wine*
1 c red wine*
3 c broth
1 tsp sage
1 tsp parsley
salt to taste
1 tbsp virgin olive oil
¼  lb streaky bacon
¼  lb mutton liver (about ½ liver)
1 onion chopped
salt to taste


Stewing Fruit with Spices
Photo by: Lord-Williams
For the fruit*:
2 sm white pears
1 quince[1]
1 c honey
1 cinnamon stick
1 tsp whole cloves
1 tsp pepper corns
1 scraping ginger

For the sauce:

1 goat or lamb liver
1 pall of pork fat
1 small slices of toasted bread
-->
⅓ c vinegar
½ c almonds
1 tbsp honey
1 ginger shaving
1/8 tsp ground cloves
¼ tsp ground cinnamon
 tsp ground white pepper
1 pinch of a mace shaving[2]
¼ tsp saffron
1 pinch of nutmeg
1 egg[3]
1 tbsp vinegar

Preparation

Quarter a mutton or kid. Cut the fat off the mutton and cut it into pieces the size of a walnut from the neck and breast; put it in a dish with white wine. Marinade for at least 1 hour.

A Gourmet Dish for Kings
Photo by: Lord-Williams
Put a little oil in a frying pan. Dice the bacon and start cooking it in the oil. When half done remove it from the heat and aside. Slice the liver and fry it in the same pan. Add the onion. Once this is translucent (about 5 minutes), remove the liver, onion and all the grease possible and add the bacon and the pieces of mutton and cook about 10 minutes until browned on all sides.

Peel, quarter and pit the pears and quince. If using quince jelly (membrillo), put half in to the pot and save the other half. Boil in 1 qt of water with 1 c honey and spices. Once the water boils, reduce heat and gently boil 15-25 minutes depending on the fruit.

Put the meat into a pot with onion, red wine, broth, the liquid from the pears and quince and salt taste and heat. If using a pressure cooker cook one hour after coming to a boil, otherwise cook two hours.

For the sauce:
Soak day old bread in vinegar. Grind the almonds, liver, fat and bread with vinegar in a mortar. Add 2 c mutton broth and strain through a cheesecloth. Add honey and spices with a pinch of salt.  Add eggs beaten in vinegar.  Heat, stirring continuously with a whisk. Add the mutton, pears and quince. Cook until warm. If using membrillo dice it but do not add it when ready to serve or it will dissolve.

It should have a sweet and sour flavor due to the honey and the vinegar.

*The Medieval Spanish Chef’s additions.


[1] As quince was not available at the time of year that the recipe was prepared ½  lb quince jelly (membrillo) was used.
[2] Use a shaving from a nut of nutmeg if mace is not available.
[3] Sent Soví recommends adding an egg or two but the sauce was thick enough without it.

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