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Friday, November 25, 2016

OCA WITH 13TH CENTURY RECIPE FOR STUFFED GOOSE

Goose
Photo from: Lisa Howard
L. Anser (gray geese), L. Brania (black geese), OCat hoque, Eng. goose. These are northern hemisphere birds grow to a size between swans and ducks. They can swim but their relatives outdo them in the water.


One of the most splendid sights in Spain takes place on an autumn night overlooking a pond with an island and a full moon overhead. Suddenly, out of nowhere in the sky a flock of geese appear flying in a straight line. Then they seem to circle the moon as if perfecting French 18th C. naval maneuvers and shoot down to the island as if they spotted the grain from the stars above.

Actually, the farmer has placed food there for this reason. If they like their environs, they will stay. By Easter, they will have made huge nests on the ground and laid 3-12 big rough white eggs of which they are very jealous. If a human approaches, the gander keeping guard will honk furiously at them as if to say, “don’t go near.” This advises his life-long mate who places herself in front of the nest ready to peck any curious observer who comes too close. It takes 24-33 days for the goslings to hatch.


Since Roman times, shepherds have put out feed for geese to ultimately make exquisite pates from their livers but the recipes were lost after their downfall until the Arabs brought them back to Spain.


Geese are roasted stuffed with their livers, herbs, spices and garums. Mozarabs, Mudejars and Muladies borrowed Persian recipes for stewing geese in pots with fresh fruits like small pears or mountain ash berries. Anon Al-Andalus provides two recipes specifically for stuffed goose. One is roasted and the other is boiled. Another recipe for lamb consists of stuffing it with a goose stuffed with a hen stuffed with a pigeon stuffed with a thrush stuffed with a small bird.

[Anón/Huici.1966:29:29-30:105:72-73:229:139; Benavides-Barajas. Nueva-Clásica. 1995:199-200; Ency Brit. 1998:5:Freon:364;2a; Nola. 1989:xxiii-2; and Pers. Memories, Mostales. 1998]


For Al-Andalus recipe #105 goose recipe see blog titled ánsar published October 17, 2011.

STUFFED GOOSE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #229 HECHURA DE OCA RELLENA, p 139



Ingredients


Goose in Grease with Pomegranates
Photo by: Lord-Williams
1 goose with entails[1] 
1 chicken liver
1 tbsp freshly chopped basil
½ tsp pepper
1 tsp cinnamon
1 tbsp coriander
1 tsp mashed cilantro seed
1 tbsp fresh thyme
2 tbsp vinegar
2 tsp murri
1 raw egg
salt to taste
1 small onion

Garnish

lemon or orange leaves or at will

Preparation

Clean a tender goose and leave it whole. Boil the gizzard and chop it with the liver and a chicken liver.  Beat with with pepper, cinnamon, coriander and cilantro, chopped thyme and a little vinegar,  1 tsp murri, egg, salt and mashed onion; bring it to a boil. Stuff the goose with this mixture. Put it in a pot and add a little water and oil. 


PREHEAT OVEN TO 200ºC/400ºF


Roast until the breast is toasted. Then turn it over and toast the other side. 


When done, put it on a platter and garnish with tender lemon or orange leaves chopped or at will. Pour the grease over the goose and present it, if God so wished.
_____________________________
[1] Chicken was used for lack thereof.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS 
#229 HECHURA DE OCA RELLENA, p 139




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