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Monday, November 18, 2013

CULON WITH A 15th CENTURY MEAT CASSEROLE RECIPE

Zell am See cow’s bum
Photo from: tim_rodie
broad butt. [Pacho. 1994:156

MEAT CASSEROLE ADAPTED FROM NOLA'S xlii-3 CAZUELA DE CARNE[1]
For 4 persons

Ingredients

2 lbs rump of veal
1 c solid lard
2 l meat broth
½ c bitter orange juice
3 eggs
2 tbsp vinegar
½ tsp salsa fina[2]

salt to taste
cinnamon
honey[3]




Preparation

The Prefect Sweet and Sour Balance
Photo by: Lord-Williams
Cut the meat in pieces the size of a nut. Cut the lard into pieces without skin to melt in the pan. Salt the meat and add it to the pan when well sautéed add spices, orange juice, the broth and let it cook slowly. When the meat is tender and almost ready to serve add beaten eggs mixed with vinegar. Shake the pan in zig zags and little by little it will thicken.

Serve in soup bowls. Pour a drizzle honey and sprinkle with a little ground cinnamon over each bowl.



[1] Adapted from Josep Lladonosa’s version.
[2] See blog titled dárselo published November 29, 2013 for recipe.
[3] Lladonosa’s addition.

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