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Monday, November 25, 2013

CUYNES (Cat) WITH A 14TH CENTURY RECIPE FOR A SARACEN WAY OF COOKING MEAT

Slowly Frying to Seal the Meat
Photo by: Lord-Williams
minced and slowly fried foods They could be served with liquid or light sauces in which case they were eaten in escudellas (bowls). Otherwise they were served on talladores (wooden boards) with the liquid or sauce served separately. They did require more elaborate preparation than others. The name in Catalan indicates that it was among the tastiest dishes in medieval Catalonia. See escudilla and tallador. [Anón/Grewe. 1982: CLXXXI:188[1]; Lladonosa. 1984:157]


A SARACEN WAY FOR COOKING MEAT ADAPTED FROM SENT SOVI #CLXXXI QUI PARLA CON CUYNARETS CARN A LA SARREŸNESCA
For 4 persons


Boiling the Meat and Onions
Photo by: Lord-Williams

1 lb beef[2]
2 medium onions
4 slices of bacon
2-4 tbsp olive oil for frying
1 slice of toast soaked in 1 c vinegar
a few sprigs of parsley and marjoram
2 tbsp Duke’s powder[3]
salt to taste

Serving in Bowls and on Wooden Boards
Photo by: Lord-Williams
Preparation

Mince the meat coarsely. Thinly slice the onions. Do not chop.

Fry the bacon. When done remove it from the pan. When cool crumble it and set aside.

Seal the meat in the bacon fat and set aside. Add olive oil to the pan as needed and sauté the onions until translucent. Add the meat, vinegar and chopped herbs. Cover with 1 qt water and cook slowly for 1 hour. When half done add Duke’s powder.

When done, separate the meat from the broth and onions.  Pour the broth and onions into soup bowls and garnish with crumbled bacon and sprigs of herbs.  Place the meat on wooden plats and serve separately. The recipe does not specify the kind of meat to be used.



[1] See blog titled carne de vaca, published August 24, 2012 for a different version of this recipe.
[2] The recipe does not specify the type of meat used. Saracens would not have used pork.
[3] See blog titled cardamono published August 16, 2012 for the recipe.

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