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Paloma Zurita Photo from: José María Paraíso Hernández |
Cat xixell, L.Columba oenas, Eng stock
dove. It is the smallest of the most common members of the pigeon family found on the Iberian Peninsula. Avenzoar described the meat as hot and dry with a gentle
consistency. It is gentler, he maintained, than that of the sand grouse and the
rock pigeon. The meat, he continued, is abundant in humid climates but it
possesses the peculiarity of producing headaches. The necks and heads of pigeons
cause the same. Sent Soví explains they should be cooked over a hot fire or
coal. [Anón/Grewe. 1982:
XVIIII:73: Apè III:240; and Ibn Zuhr/García
Sánchez. 1992:51]
For the Medieval Spanish Chef’s recipes including doves see blogs titled:
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