Entradas populares

Wednesday, July 13, 2016

MIGAJÓN WITH A 15TH CENTRY RECIPE FOR A CAWDEL OF KID POTTAGE

Homemade Bread with
crusts removed
Photo by: Lord-Williams
pap of bread, crustless bread. [Covarrubias. 1998:804; and Nola. 1989:XVII-3:xxxi-2: xxxviii-4 etc]

MARINATED KID POTTAGE CALLED A CAWDEL OF KID ADAPTED FROM NOLA’S xvii-3 POTAJE DE CABRITO ADOBADO QUE SE DICE JANETE DE CABRITO[1]

Ingredients
for 4 servings

1 forequarter of kid[2]
3.5 oz/100 gr thick bacon
1 small onion
½ c almonds
1 kid’s liver
1 slice crustless bread
2 tbsp white vinegar
8 egg yolks
1 tsp fine spices[3]
1 tbsp parsley
1 tbsp sugar

Garnish
whole parsley leaves

Preparation


Excellent Dish!
Also Great for Leftovers
Photo by: Lord-Williams
Cook the forequarter of kid in a pot. When done chop meat into pieces the size of a walnut and set aside. Save broth and fat from cooking the meat.

Gently fry bacon with onion. When done set aside.

Peel almonds and toast them. Roast kid’s liver. Soak bread in vinegar and it in a food processor with almonds and liver. Add two egg yolks for each serving. Blend this with the broth from the goat meat. Strain this through a strainer into a pot.

Cook the mixture in the pot with the meat, onions, bacon and the grease from the pot in which the goat meat was cooked. Add spices and when warm add chopped parsley and sugar. Taste to insure that there is a balance between the vinegar and sugar. Adjust if necessary.



[1] See blog titled convite published July 12, 2013 for a similar version of this recipe. 
[2] 1 lb  boneless lamb was use as kid was not found.
[3] See blog titled dárselo published November 29, 2013 for recipe. 

NOLA’S xvii-3




No comments:

Post a Comment