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Wednesday, January 18, 2017

PALETA WITH 13TH CENTURY RECIPE FOR LAMB


Shoulder of lamb (uncooked)
Photo from: Gary Lum
paletilla, 1.shoulder-blade; shoulder of meat such as lamb. 2. meat removed from the shoulder-blades for pork sausages. 3. palette.  4. spatula, kitchen implement with a flat disc attached to a long handle; fire-shovel; iron ladle. 5. chine of pork or pork cutlets, pork or other meat from the spine between the shoulders. 

[Ares. “Comidas.”1994:85:117:118; ES: Carroll-Mann. Nola-2. Jun 6, 01:54; Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Serradilla. 1993:39]

LAMB, ANOTHER DISH ADAPTED FROM MARIN’S TRANSLATION OF IBN RAZIN’S FADALAT SEC 2 CAP 3 #5. OTRO PLATO, pg 179

Ingredients

A Recipe for Juicy Meat
Photo by: Lord-Williams
1 lamb shoulder blade
salt to taste
½ tsp white pepper
1 tsp coriander
2 tbsp vinegar
½ tbsp murri
1 tbsp olive oil
oil for frying
5 raw eggs
1 tbsp flour
¼ c breadcrumbs


Preparation


Select a lamb shoulder blade. Slice it into strips. Put it into a pot with seasoning vinegar and 1 tbsp oil. When the meat is half done remove it and fry it in oil in an iron or glazed earthenware pot.

< mso-bidi-font-weight: normal;">Beat eggs with flour and breadcrumbs. Add it to the pot with the meat and juices. Let the eggs cook. Pour the contents into a serving platter and enjoy.

MARIN’S TRANSLATION OF IBN RAZIN’S FADALAT









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