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Monday, March 31, 2014

ENTRAÑAS WITH 13TH CENTURY RECIPE FOR DUCK


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 Unpublished:16; Nola/Iranzo. 1982:54; and Nola/Pérez. 1994:90]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


Ingredients

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[1]
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[2]
1 chicken plucked and washed
¼  c garlic cloves slivers
¼ c almonds  slivers
¼  c walnuts halved
¼ c ginger  slivers

Preparation


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[3]

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.

[1] See blog titled almorí published August 25, 2011.
[2] The text reads “oca de colina ; este pato . . . , “ which Perry translates as “qutr-goose, which is the duck.” As this type of goose or duck is not known a chicken was used.
[3] Flour was add to the sauce to thicken it and it is served on the side.

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