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Wednesday, October 23, 2013

CUCHILLO WITH LITTLE BIRDS MADE OF LAMB RECIPE FROM THE 13TH CENTURY


Knives
Photo by: Lord-Williams
OCast seranil, OLeon cutillo, Leon cuchiello, Eng  knife. In medieval times, carving knives were fundamental in any household. There had particular shapes and sizes for slicing each type of food such as fish, meat and vegetables. They could be wooden, metal or silver in aristocratic homes. These were used also to pick chunks of food out of platters laid on the table for self-service. In the 10th C, these were sold by boys in the market of León.

Normally, English guests were required to bring own knives when invited out. During the 15th C, two country girls on the way to a neighbor’s estate for dinner suddenly realized they had forgotten their knives. They dashed home to fetch them. Running back at full speed, they both slipped and fell into a puddle. They arrived late, wet and muddy but with their knives.

Generally, Spanish knives were made in Toledo. The English procured them from there and from Flanders.

[Benavides-Barajas. Alhambra. 1999:53; Berceo/Montoya. 1983:99:155:b; ES: “Gastronomia.” May 2, 03; García Rey.1934: 68; and Sánchez-Albornoz. 2000:47:ftn 64]

A RECIPE FOR LITTLE BIRDS MADE WITH LAMB ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL ANDALUS #31 RECETA DE PÁJAROS HECHOS CON CARNE DE OVEJA, pp 30-31

Lamb Bird Shapes Cut out with Kniives
Photo by: Lord-Willliams 
Ingredients

1 leg of lamb
½ c flour*
1 egg yolk*
½ c olive oil

For the sauce:
3 tbsp vinegar
1 tsp murri[1]
2 tbsp virgin olive oil
½ tsp pepper
¼ tsp cumin
½ tsp saffron

Uniquely Delicious Hors d'oeuvres
Photo by: Lord-Williams
Preparation

Have the butcher remove the meat from the bone. Have him slice half of it in filetes and grind the remainder.

Cut the filetes into the shape of birds.. Put them on a skewer and roast them or fry them with plenty of olive oil.

Mix the ground meat with flour little by little. Add some egg yolk to obtain a consistency to prevent the meat from falling apart. Take a cookie cutter in the shape of a bird and press it over the meat as if making cookies. Dip fingers into the egg yolk and spread it over a surface on which the meat will rest until fried. This prevents it from sticking to the plate or platter. Fry the birds made of ground meat and set aside.

Make a sauce combining the ingredients above and bring it to a boil. Taste for strength. If too strong add a few tablespoons of mutton broth. Add the birds and bring the sauce to a boil again. This is a uniquely delicious hors d'oeuvres for lamb lovers!

*The Medieval Spanish Chef’s addition.




[1] See blog titled almorí published August 25, 2011 for recipe.

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