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Monday, November 28, 2016

OFCIOS DE LA BOCA WITH 14TH CENTURY SAUCE FOR RABBITS ON A SPIT

Roasted Pig
(with modern day "knaves" turning spit)
Photo from: Maunalio Ranc
h
“jobs of the mouth,” royal kitchen staff under the orders of the cook. This consisted of knaves and young girls who had specific duties such as turning the spit, washing the pots and pans and daubing roasts with batter when food was prepared for the king and/or royalty. See cocina de boca. [ES: Gázquez. “Oficios”. Sep 6, 04]

ANOTHER WAY OF MAKING A SAUCE FOR RABBITS OR HARES ON A SPIT LXXVII ADAPTED FROM GREWE’S TRANSLATION OF ANÓN SENT SOVÍ #LXXVII QUI PARLA CON FFARETS A CONILS AN AST SALSA, p 115

Ingredients

rabbits
Chicken was used as rabbit was not available
Photo by: Lord-Williams

Sauce:
1 slice toasted bread
¼ c vinegar
1  liver
¼ tsp pepper
rabbit juice
¼  wine

Preparation

Select the rabbits, as per the number of diners. Wash the rabbits and secure them on a spit over the fire with a pan underneath to catch the drippings. At this point a knave would begin turning the spit and daubing the rabbits with the drippings to prevent burning. 

In the meantime, make a sauce with toast soaked in ¼ c vinegar, liver and pepper. Chop all.

Add the rest of the vinegar and wine. Bring to a boil. Reduce heat and stir until the sauce thickens.

When the rabbits are roasted, carve them and arrange the meat on a wooden cutting board and serve the sauce in a gravy boat. 


GREWE’S TRANSLATION OF ANÓN SENT SOVÍ 
#LXXVII QUI PARLA CON FFARETS A CONILS AN AST SALSA, p 115









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