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Friday, November 22, 2013

CULTELLO DE MESA WITH 15TH CENTURY MARINATED LAMB RECIPE



Note forks were not used
and spoons were wooden
Photo by Lord-Williams
(OCast), cutlery. [Pacho. 1994:149; Sánchez-Albornoz. 2000:152; and Viñayo. 1996:56]

MARINATED LAMB ADAPTED FROM NOLA’S xlix-1 CARNERO ADOBADO

Ingredients

2 lbs leg of lamb deboned
5 qts chicken broth
½ tsp peppercorns
3 cloves
6 egg yolks
1 pinch saffron
¼ c vinegar
¼ c honey
salt to taste
1 pear and/or 1 quince

Preparation

Cut the meat into equal bite size pieces and cook it in the chicken broth with
A Treat for Lamb Lovers!
Photo by: Lord-Williams
little salt, cloves and peppercorns. When done there should be about a quart of broth. Remove it from the heat. Mash the saffron in a mortar and mix it with the vinegar, honey and egg yolks. Pour it into the broth and heat it moving constantly with a wooden spatula. Add this mixture little by little to the broth. Do not let it boil; when it is about to boil, it should have started to thicken. Add the sauce from the lamb and salt to taste and serve.

It should be almost yellowish and have sweet and sour taste.

Serve in soup bowls and this can be accompanied by little pears peeled and quinces also peeled and quartered and boiled in water and then mixed with the sauce.


           



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