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Wednesday, March 9, 2016

MANOJO WITH 13TH CENTURY FOR ROAST PARTRIDGE




A Handful of Pine Kernels
Photo by: Lord-Williams
mañizas –os, mañizus, Aragon manojico, L. mañizas os, Eng. handful, bundle, bunch, tied grass. [Anón/Huici. 1966:230:139 Ares. Gastronomía. 2000:72; ES: Dic popular. Jun 6, 02:6; Nola/Perez. 1992:202]

PATRIDGE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDLAUS, #230 PLATO DE PERDIZ, pp 139-140

Ingredients

1 partridge[1]
1 tsp salt
1 onion
1 tsp murri
1 tbsp olive oil
1 tsp coriander seed
4 eggs
1 handful of pine kernels (2 tbsps)


A Nice Variation for Roast Fowl
Photo by: Lord-Williams


Preparation

Cut the partridge at the joints. Clean it. Place it in an eathernware pot. Add salt, chopped onion, murri, oil, finely ground coriander seed like kohl powder.

Break eggs over the top of the pot. Add pine kernels and serve, if it is the will of his Lord.
  


[1] Chicken was use as partridge was not on hand.

HUICI'S TRANSLATION OF ANÓN AL-ANDALUS 230 PLATO DE PERDIZ, pp 139-140:




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