Image from page 286 of "Wild oxen, sheep and
goats of all lands, living and extinct" (1898)
Photo from: Internet Archive Book Images
OCast jigote, xigote. Eng gigot, 1. leg of lamb, veal or goat, etc. prepared for dinner. 2. slice, small piece. 3. minced meat or sausage. 4. a dish of chopped meat mixed with lard. 5. any dish with finely chopped ingredients.
As Geoffrey Chaucer in Canterbury Tales, Miguel Cervantes in Don Quijote commented on many popular medieval dishes particular to his country during his time. The title of the book alone makes one wonder if this is not a play on words for the work is a composite of the finely selected ingredients forming the Spanish character especially in the 16th C and prior periods.
[Cervantes. 1947; Chaucer. 1952; Delgado. 1985:115; Groundes-Peace.1971: 115; Martínez Montiño. 1974:24:26:33 etc; and OXF Eng Dict. 1989:VI:Follow:507-608]
ANOTHER EXTRAORDINARILY GOOD LAMB BREAST ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #34 OTRO COSTADO EXTRAORDINARIO, p. 32
|A Dish Lamb Lovers Can't Resist|
Photo by: Lord-Williams
1 lb breast of lamb
2 ½ qts vinegar
6 sprigs cilantro leaves
6 sprigs mint leaves
12 sprigs thyme
1 onion sliced
oil for frying
1 tbsp murri
1 tsp ground cloves
Boil the lamb in vinegar until done. Remove it from the vinegar and let dry.
Heat a frying pan and fry the onion. Chop the leaves of the herbs and add ¼ c vinegar and ¼ c water. When the onion is translucent add the herb mixture. Simmer for a few minutes until the onion acquires the taste of the herbs. Remove these and put them in a serving bowl and cover so that they stay warm.
Add a little more oil to the frying pan if needed. Brown the lamb on all sides. Sprinkle with murri and ground cloves and carve it. This can be done in the oven.