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Friday, October 2, 2015

LATÓN WITH 13TH CENTURY RECIPE FOR JEWISH PARTRIDGE

Copper pots in the kitchen of a castle
Photo from: stanze
tin. It is an allay of copper first produced in Greece. During the 1st C AD the Romans discovered how to fabricate it on a large scale and more economically. Arabs on the Trade Route took it to Africa. Spain, therefore, in the 10th C had several objects made of tin including mortars. [ES: Ruta. Mar 11, 05; and Sánchez-Albornoz. 2000:130]

JEWISH PARTIRUDGE ADAPTED FROM HUICI'S TRNSLATION OF 13TH C AL-ANDALUS 102. PERDIZ JUDÍA, Ppp 70-71 

Ingredients

1 partridge[1]

Stuffing to be inserted between meat and skin:
½ lb entails
½ c almonds
¼ c pine nuts
2 tsp murri[2]
1 tbsp olive oil
 ½ tsp pepper
1 tsp cinnamon
1 tsp cassia
1 tbsp lavender
5 eggs[3]
salt to taste

Stuffing in cavities
2 hard boiled eggs

For the pot:
4 tbsp oil
½ tsp murri
flour and water to seal the lid

Next;
2 tsp salt
½ tsp vinegar
citron leaves
mint
2-3 eggs


garnish:
egg yolks
roast pistachios, almonds and pine nuts
pepper and cinnamon after moistening with sugar

Preparation

Clean the partridge and season it with salt. Grind the entrails with almonds and pine-nuts. Add murri, oil, a little cilantro juice, pepper, cinnamon, Chinese cinnamon, lavender, five raw eggs and salt to taste.

Boil two eggs, and insert the boiled eggs.

Stuff the partridge with the stuffing, above, between the skin and the meat. Sew the skin shut. Leave left over stuffing outside the carcus.

Then take a new pot and put in four spoonfuls of oil, half a spoonful of murri and two of salt. Put the partridge in it and put it on the fire, after sealing the cover with dough (flour mixed with water), and agitate it continuously so it will be thoroughly done, and when the sauce has dried, about ½ hour, remove the lid.

Remove the fowl and add ½ tbsp. vinegar, citron leaves and buds of mint to the pot and break two or three slightly beaten eggs into it. Then put a clay or copper pot full of burning coals on it until it is browned, and then turn (the contents) around so that the other side browns, and roast it all[4].

Then put it in a dish and put the stuffing around it, and garnish it with the egg yolks with which you dotted the pot, or with roast pistachios, almonds and pine nuts, and sprinkle it with pepper and cinnamon after moistening with sugar, and present it, God willing.

[1] A chicken was used instead.
[2] See blog titled almorí published August 26, 2011 for recipe.
[3] Three were more than enough.
[4] Instead the chicken was grilled in the oven for about ½ hour on one side and turned and grilled about 15 minutes on the bottom side.







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