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Wednesday, December 14, 2016

ONAGRO WITH 13TH CENTURY RECIPE FOR GAME POTTAGE

Simali Wild Ass Foal
Photo from: NH
wild ass. [Ibn Razīn/Granja. 1960:171:26]

See blog titled "cabra montes" published July 4, 2012 for a different version of this recipe.



GAME POTAGE ADAPTED FROM GRANJAS’S TRANSLATION OF FADALAT RECIPE [171] GUISO DE CARNE DE ANIMALES SALVAJES, p. 26-27 AS TRANSLATED BY LORD-WIILIAMS NOVEMBER 11, 2007:


Preparation


1 c chickpeas
1 c almond
1 lb spare ribs
2 trotters
1 lb fatty parts of game such as wild ass

salt to taste

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½ tsp pepper

1 tsp coriander seed

1 onion

1 tsp loves

2 garlic cloves

2 sprigs oregano

1 tbsp citron leaves
1 sprig fennel

1  tbsp murri

1 tsp saffron mashed and diluted

1 tbsp virgin oil


Preparation


A Typical Stew
Photo by: Lord-Williams
Wash and soak chickpeas overnight.

Boil almonds in water. Strain and peel.

Select meat from the breast, ribs, trotters and fatty parts of deer, wild cow, ass, goat or gazelle. Cut it, wash it, clean it and place it in a large pan. Add water, salt, oil, pepper, coriander seed, a little chopped onion, mashed and whole cloves of garlic, oregano, soaked chickpeas, crushed almonds, citron leaves, a sprig of fennel, a tablespoon of murri and cook.


When done, add dissolved saffron and boil. Add virgin oil to taste. Simmer until some of the water evaporates and the grease rises to the surface. Then remove it from the heat, let cool and serve.

Hare, rabbit and hedgehog may be prepared in the same manner. Try it.

GRANJA’S TRANSLATION OF FADALAT RECIPE 
[171] GUISO DE CARNE DE ANIMALES SALVAJES, p. 26-27



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