Photo by: Lord-Williams
In Madrid and provinces south of it, butter was not commonly sold in shops from the time that there were enough olive groves in the 13th C., due to Arab influence, until the 20th C when it became available in supermarkets.
2. clarified lard. Lard from the lamb’s tail was a delicacy in the Middle Ages. See mantgeca fresca. [Alonso Luengo. 1994:40; and ES: Sorrenti. Apr 4, 02]
NUTTY HONEY BUTTER SAUCE/ANOTHER CALLED GILDED ADAPTED FROM ANÓN AL-ANALUS # 205 OTRO QUE SE LLAMA DORADA
½ lb clarified butter
½ tsp saffron
½ tsp pepper
½ tsp cinnamon
¼ c almonds
¼ c walnuts
¼ c pistachios
Pour honey into a pot. Add clarified butter, saffron, pepper and cinnamon. Heat and bring to a boil. Slight beat eggs. Add the almonds, walnuts and pistachios. to the eggs and stir them before adding them to the pot. Stir until mixed and the sauce thickens. Remove from heat and serve as a sauce for desserts, a sweet sauce for meat or for dunkin bread.
HUICI'S TRANSLATION OF AL-ANDALUS #205