ESCALDAR WITH 14TH CENTURY RECIPE FOR

It is Customary to Scald the Dead Animal
With Boiling Water
After Removing or Singing its' Coat
Photo by: Lord-Williams

 to scald in boiling water. [ Ibn Razīn/Granja. 1960:

6:19; Anón/Grewe. 1982:X:69:XI:70:XXXXI:84 etc; Nola. 1989:xv-1:xvi-1:xxii-1; and Nola/Pérez. 1992:196]

GOAT ROASTED ON A SPIT ADAPTED FROM GREWE’S EDITION OF SENT SOVÍ X, SE HABLA CÓMO SE PREPARA EL CABRITO ENTERO CON PIEL EN BROCHETA, p 69

Ingredients

2 lbs goat or other meat to be roasted

¼  c grease

1 egg

½  tsp cumin

1 garlic clove mashed

2 tsp freshly grated ginger

½ tsp freshly chopped rosemary

FOR THE STUFFING[1]:

1 c raw almonds

1 c raisins

This Roast is Slit in Half and Spread Out
Photo by: Lord-Williams

¼ c lard 

½ tsp ground cinnamon

½ tsp ground cloves

Preparation

The original recipe calls for roasting a goat in its skin, which is scalded in boiling water. Today’s palates will find that too strong. It is advisable to use a skinned animal instead. Further, as goat is difficult to find another type of meat may be used. [2]

The Stuffing is Spread on the Meat
Then the Meat is Rolled, Tied and Put on a Spit
Photo by: Lord-Williams

The recipe continues to instruct that the guts of the animal should be removed and it should be stuffed. No ingredients for stuffing are indicated.

For the stuffing: Blanch almonds, peel them and coarsely chop them. Remove seeds from raisins and cut them in half if large. Mix them with 2 tbsp grease, cinnamon and cloves. Stuff the roast with this and tie it closed. 

PREHEAT OVEN TO 325ºF/160ºC

To attempt to reproduce this recipe, the meat should be roasted on a spit. When tender, add a little salted water and grease it with a stick, covering it to prevent it from burning as is done with pork.[3] When half roasted paint the skin with eggs beaten with seasoning[4] and cover it with a chicken feather[5] as is done with pork.

A Nice Presentation when Carved
Photo by: Lord-Williams

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[1] This is the same stuffing as that used in the blog titled enlardar published March 21, 2014.

[2] Beef  was used.

[3] This should be done every ½ hr.

[4] The seasoning is the Medieval Spanish Chef’s addition as they are not specified in the original recipe.

[5] A paintbrush was used.