Entradas populares

Monday, May 9, 2016

MECHADA, CARNE WITH 13TH CENTURY RECIPE FOR LARDED MEAT

Barding Meat
Photo by: Lord-Williams
barded or breaded meat to be roasted. 2. meat stuffed with lard, see albardar.  3. marbled meat according to Charles Perry, as per the Anon Al-Andalus recipe “Meat with Cauliflower.”
[Anón/Huici.1966:224:136; and ES;]


LARDED MEAT WITH ASPARAGUS ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUS #224 PLATO DE CARNE Y COLIFLOR[1], pp 136-137


Ingredients

1 lb meat
chunks of lard
4 scallions slivered
oil for browning
salt to taste
2 c meat broth
1 bunch white asparagus
6 eggs
½ c vinegar
1 tbsp murri

Garnish

Colorful and Tender
Photo by: Lord-Williams
1 tbsp cilantro

Preparation

Bard meat with slices of lard and scallions. Refrigerate overnight.

Slice meat and brown in hot olive oil. Salt to taste.

Add meat broth. Cut asparagus the size of fingertips and add to meat. Simmer.

When half cooked, break eggs over the stew. Add vinegar and murri. Cook until meat is tender.

Sprinkle with cilantro and serve God willing.

____________________________________

[1] Although Huici and Perry concur on the title but Huici uses asparagus and cauliflower in the recipe. The Medieval Spanish Chef’s review of late Medieval Spanish Chronicles does not indicate that cauliflower was known in Iberia at that time.


HUICI'S TRANSLATION OF AL-ANDALUS #224





No comments:

Post a Comment