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Wednesday, March 23, 2016

MANTELES WITH 13TH CENTURY RECIPE FOR CHICKEN (OR DUCK)

Faces of Ancient Europe
AELST, Wm. van
OFr. naprtie (fr nappe a cloth), MEng naperousnes (cloth ?) napery, draper, Eng tablecloth, linen for a table; white linen cloth in general. The use of them was first documented by the Romans. The Hispano Arabs used fine leather ones instead of cloth as the Christians who had them made of linen or cotton used especially for banquets.

Except in when on war campaigns, they were prescribed in Spanish etiquette books for the upper classes. Instructions for layering them on tables in medieval manors, in England and Spain are complicated but precise. Three layers of clothes were used in late medieval times in England. The two upper ones almost touched the ground. They were overlapped as linen as they were only 63” wide. As tablecloths were a sign of good manners, they were used for picnics.

Babees’ Book clearly tells eaters not to wipe their noses with them. They were considered so valuable that they were mentioned in wills. They were not used by lower classes or for informal family dinners. [Arjona. 1983:27; Brett. 1968:56; ES: “Gastronomia.” May 2, 03; Henisch. 1976:148:151; Bryene. 1931:122; and Rickert. 1966:xxxi]


ABBASID CHICKEN, ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL –ANDALUS #59 GALLINA “ABBĀSIYA,” pp 44-45

1 hen[1]
stuffing
            entrails
            ¼ c walnuts
            ¼ c almonds
            7 tsp pepper, thyme, cumin, cloves, lavender, saffron and coriander
            2 tbsp oil
            2 tbsp strong vinegar
            1 tsp murri
Stuffed Duck on Spit
Photo by: Lord-Williams
3 tbsp vinegar
1 tbsp murri
2 tbsp olive oil
½ tsp white pepper
1 tsp coriander
1 tsp mashed and dissolved saffron
1 tso cinnamon
1 tsp thyme
1 tbsp rue
1 tsp ginger
4 garlic cloves  mashed
¼ c almonds
¼ c walnuts
1 qt chicken broth

Stuffed Duck Ready for Carving
Photo by: Lord-Williams
Preparation

Clean a hen or other fowl.

Place all the ingredients for the stuffing in a food processor and grind them together. Stuff the hen between the skin and meat. Put the remainder in the interior and sew it shut.

Put the hen on a spit and roast it until brown on all sides. Put the remaining ingredients in a pot. Bring to a boil. Add the hen and let it soak in the broth. When cooked, garnish it with five eggs. Turn off the heat and leave on the hearth stone until it cools. Remove stuffing, carve an serve.

This can also be done ina frying pan with the sauce in the oven. Either way is notable.  



[1] Strangely, there are not Spanish Medieval texts containing recipes for duck. As it is obvious ducks were eaten, duck was used in this recipe instead of hen.

ANÓN AL-ANDALUS #56 HECHURA DE BUCHÓN NOTABLE
Instrucciones para preparar el relleno -
Instructions for preparing stuffing


ANÓN AL-ANDALUS 





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