Entradas populares

Friday, May 2, 2014

ESPESADORES WITH 15TH CENTURY RECIPE FOR MEAT CASSEROLE


Thickeners: Liver, Bread, Eggs, Almonds and Flour
Photo by: Lord-Williams
thickeners. In medieval times they could be eggs, egg yolks, raw or cooked poultry livers, almond milk on fish days, amylum (wheat starch), rice flour, white or whole wheat flour, breadcrumbs, bread or toast soaked in vinegar and tempered in wine. [Anón/Grewe. 1982:17; Gitlitz. 1999:16-18; and Nola. 1989: xiiii-1: xiiii-2: xiiii-4 etc]
thickeners. In medieval times they could be eggs, egg yolks, raw or cooked poultry livers, almond milk on fish days, amylum (wheat starch), rice flour, white or whole wheat flour, breadcrumbs, bread or toast soaked in vinegar and tempered in wine. [Anón/Grewe. 1982:17; Gitlitz. 1999:16-18; and Nola. 1989: xiiii-1: xiiii-2: xiiii-4 etc]

MEAT CASSEROLE ADAPTED FROM NOLA’S RECIPE xlii-3 CAZUELA DE CARNE

Ingredients

2 lbs meat
salt to taste
7 oz. bacon
2 qt meat broth
½ tbsp. salsa fina[1]
1 tsp mashed and dissolved saffron
1 c orange juice or verjuice
2 tbsp vinegar
A Simple but Hardy Dish
Photo by: Lord-Williams

Garnish
½ tsp freshly ground cinnamon
½ tsp freshly ground cloves

Preparation:

Cut meat into pieces the size of a walnut. Sprinkle with salt to taste. Heat bacon in a frying pan and cook. When done remove the bacon and add the meat. Seal it. When done, add broth, fine spices and saffron and ½ c orange juice or verjuice. Boil gently until the meat begins to fall apart and most of the broth has evaporated.

Just before serving, beat eggs with the remainder of the orange juice or verjuice  and vinegar. Add this and to the meat. Stir this four or five times with a large spoon. Wait for it to thicken, while gently jerking the pot back and forth while it thickens. When thick, remove from the fire and prepare dishes. Garnish each with cinnamon. Ground cloves may be added.



[1] See blog titled dárselo published November 29, 2013 for recipe.



No comments:

Post a Comment