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Friday, February 28, 2014

ENCARGAR WITH 14TH CENTURY OAT DRINK WITH ALMOND MILK

Wagon and Barrels
Keith Lovelady's Photography
to put in charge, look after, place an order for. Nola explains that a duty of the household administrator (despensero) was to obtain supplies. 

One of the administrator’s most important duties was to ensure that no one went hungry on the estate(s) where he was employed. This was a very entailed duty as many supplies were obtained for an entire year as seen in the records of the Duke of Medina Sedonia’s administrator who placed orders from Madrid for up to 12 months. 

A Supply Order: Oats and Burlap to Make Bags
Photo by Lord-Williams
Supplies varied as they included foodstuffs such as rice from Valencia, i.e. items not necessarily produced on the lord’s estate. Depending on the location of the lord’s estates, items such as wheat for bread making, dried beans for pottages, rice for broths and oats for soppes or drinks could be ordered. [Nola. 1989:fo. xxi; and Nola/Pérez.1994:195]

HOW TO MAKE AN OAT DRINK OR SOPPES WITH ALMOND MILK ADAPTED FROM SENT SOVÍ # LXXXXVIIII QUI PARLA CON SE FFA AVENAT AB LET DE AMELLES, p 130

A Very Healthy Drink
Photo by: Lord-Williams
Ingredients

1 c almonds
4 c chicken broth
1 c oats

Preparation

Grind almonds and chicken broth. Continue grindin and when well mixed, strain.

Put oats into a thin cloth bag like “ordiate” (barley water). and place them in a pan with the almond milk. Bring to a boil and simmer, tasting every five minutes. The desired consistency should take about 15 minutes if instant but over an hour if not.

Remove oats from the pan and put it in glasses. Sprinkle with sugar and serve.


They can be served hot or cold.

Wednesday, February 26, 2014

ENCAÑAR - HOW TO STUFF SAUSAGES




Stuffing Instestine with A Modern Sausage Stuffer
Photo by: Lord Williams
to stuff intestines with a mass (choricera or morcillera) in sausage making. 

When ready for stuffing, the intestines were filled by hand or by means of a stuffing horn by inserting the smaller end of the horn into the opening of the casing and then gently pushing the stuffing through this with one hand. The other hand controls the distribution of the stuffing. 


Stuffing and Hanging Sausages
Photo by: Lord-Williams

Overstuffed sausage, upon tying the links, will break the intestinal skin but the sausage cannot be flabby. It must be tight. After tying the links, the intestine is pricked with pins and then tied around the intestine at various distances to make links. 

Finally the string used to tie the end of the intestine was tied to the other end and the sausage is hung with this. This system continues to be used today with machines for filling sausages.  [Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Serradilla. 1993:142]

Monday, February 24, 2014

ENCALLAR WITH 13TH CENTURY EMPANADA RECIPE


The Slaughter Man Extracting Intestines for Encasing Sausages
Photo by: Lord-Williams 
1. to boil something rapidly like tripe and strips of pancreas to be used as encasing to make sausages; to scald. 2. to wash intestines and pieces of gullet with rock salt, mashed garlic and a glass of vinegar or to wash these items in the river. See casar chorizos. [Pers. Memories. Slaughters Mostoles. 2000:2001:2003 and Serradilla. 1993:39:142]

EMPANADA ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #198 EMPANADA DE CARNE, p 126
Blowing Intestines up Like Balloons to Dry
Photo by: Lord-Williams

Ingredients

For the sausage:

1 cow intestine
½ c rock salt
1 mashed onion
½ c vinegar 

For the stuffing:

½ lb  beef[1]
½ lb lamb
 tbsp olive oil

Seasoning for the meats:
Drying Intestines
Photo by Lord-Williams

salt to taste
1 onion
1 tbsp cilantro
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
¼ tsp white pepper
¼ c toasted almonds
¼ c toasted pine nuts
1 raw egg

1 ½ c Mustard Sauce[2]


empanada dough for a pie tin

Garnish:
2 hard boiled eggs
¼ tsp white pepper
½ tsp cinnamon

Preparation

For the intestine[3]:

For the Colorful Medieval Effect
Photo by: Lord-Williams 
Wash the outside of the intestine with rock salt, mashed onion and vinegar. Turn it inside out and repeat the process on the inside of the intestine. Turn the intestine right side out. Tie it at one end and blow it us using a straw. Tie the other end to prevent the air from escaping and hang the intestine out to dry.



For the stuffing/meat mixture:

Grind the beef and the lamb[4]-

Mash the onion through a food grater. Add salt, herbs and spices.

PREHEAT OVEN TO 400ºF/200º C

Scald the almonds in boiling water for 3 minutes. Remove and peel them. Roast the almonds and pine nuts until golden brown. Coarsely chop the almonds. Add the nuts to the onion mixture.

Make empanada dough. Place it in a pie tin, prick it and weigh i
Simply Yummy!
Photo by: Lord-Williams
t down with chickpeas. Bake in oven for 10-12 minutes until brown. Remove from oven and discard the chickpeas.

Add the onion mixture to the meat. Mix well and stuff the sausage with half mixture. Tie casing and prick it several times. Hang in a cool place until ready to prepare for consumption.

Boil the sausage in water ½ hour. Slice the links horizontally and remove the encasing gently to prevent the round from breaking. Place these in the pie crust.

Make small meatballs about ½-3/4” in diameter. Lightly fry them in olive oil and add them to the crust.

Boil eggs until hard boiled. Shell them and slice them. Put them on top of the meat[5]Cover this with the remaining pie crust and bake 10-12 minutes until the crust of golden.

Remove it from the oven. Sprinkle pepper and cinnamon on top and serve.
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[1]The recipe does not indicate what kind of meat to be used. As it is a Hispano-Muslim recipe pork would not be appropriate but lamb or beef would be recommended.
[2] See blog titled blog titled De Buena manera published April 12, 2013. The original recipe does not call for this but it seemed rather dry without a sauce.
[3]This is not explained in the recipe but it is the standard procedure for cleaning sausages during the Middle Ages.
[4] The recipe says to grind the meat separately and to use the beef for the sausages and the lamb for meatballs. The Medieval Spanish Chef found it easier and tastier to combine the two meats to make the sausages and meatballs.
[5] The recipe says to quarter them and use them as garnish. Again it seemed easier and tastier to slice and add them to the empanada.