|Hanging Pig Entrails|
Photo by: Lord Williams
offal, entrails, inwards, organ meat. This consists of tripe, heart, kidneys livers lungs and hooves or claws. As opposed to modern times, these were main ingredients of numerous dishes during the Middle Ages. See asadura, bofes and freixura. [Anón/Huici. 1966:25:27:170:110-111; etc; Gitlitz. 1999:15; Ibn Razīn/Granja. 1960:86:23; Lord. Unpublished:16; Nola/Iranzo. 1982:54; and Nola/Pérez. 1994:90]
RECIPE FOR ROASTING OTHER DISHES OF THE SAME (ANOTHER ROAST FROM ABŪ SĀLIH AL-RAHBĀNĪ 'S COOKBOOK) ADAPTED FROM THE 13TH C AL-ANDALUS #42. RECETA DEL ASADO DE OTRAS CLASES DEL MISMO (OTRA DE ABŪ SĀLIH AL-RAHBĀNĪ EN EL LIBRO DE COCINA), pp 35-36
|Sticking the Slivers into the Fowl|
Photo by: Lord-Williams
For the sauce:
1 onion to make 6 tsp onions juice
1 lb garlic cloves to make 6 tsp garlic juice
a few sprigs to make 6 tsp cilantro water
6 tsp murri
2 c strong vinegar
1 c oil
2 ¼ tsp coriander
2 ¼ cassia
2 ¼ ginger
2 ¼ thyme
2 ¼ cumin
For the bird
1 chicken plucked and washed
¼ c garlic cloves slivers
¼ c almonds slivers
¼ c walnuts halved
¼ c ginger slivers
|The Combination of Almonds and Ginger|
Make this an Ideal Dish.
Grind onions and that of tender garlic. Extract the juice from each. Grind cilantro leaves in a little water and strain. Mix these juices with vinegar and oil. Add seasoning. Grind all this until dissolve.
Then get the aforementioned bird. Scald this fowl and take out what entrails there are and hang them up; then perforate its body with the point of a knife and place in each hole and fill them with the slivers of garlic, almonds, walnuts and ginger. Put the bird in the liquid and leave it overnight.
PREHEAT OVEN TO
The following morning take it out and roast it in a roasting pan and with the liguid. When it is ready, carve it and present it in the sauce
It should be known that all roasts are digested slowly but they are very nutritious. They restore one's strength, is not cold due to the chyme, if well-digested. As it is not complexed, nothing destorys it nutritious value. It is praised for its nutritiousness if not eaten en excess.
 See blog titled almorí published August 25, 2011.