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Friday, January 20, 2017

PASTEL EN BOTE, NOLA'S YUMMY LAMB PIE FILLING, WITHOUT THE CRUST

Browning Ground Lamb
Photo by: Lord-Williams
pot filling. This is a meat-pie filling, which is cooked in a pot, rather than baked in a crust. It has no crust. [Nola. 1989:xlviii-4]

A POT OF MEAT PIE FILING ADAPTED FROM NOLA’S xlviii-4 PASTEL EN BOTE

Ingredients

1 lb meat from a leg of lamb
lamb fat
1 c meat broth[1]

½ tsp saffron
½ tsp pepper
½ tsp ground cloves
½ c  breadcrumbs
1 c  grated cheese

Preparation

Lamb and Cheese
An Ideal Combination
Photo by: Lord-Williams
Remove the fat from a leg of lamb.

Cut meat off the leg of lamb. Grind it.

Chop half the fat from the leg[2]
and grind it with the meat.

Melt the fat that has not been ground in a pot. When crisp, remove and discard. Add the meat combined with fat. Cook well, breaking it up and turning to cook all sides.

Add saffron mashed and dissolved in a little broth, white pepper, cloves and the rest of the broth. Cook a little. Add breadcrumbs. Mix well. Add grated cheese. Stir it into the mixture. Cook until melts. Remove from heat and serve.


[1] The Medieval Spanish Chef’s addition.
[2] ES: Nola/Brighid posted 2001 translates this as “bacon” but bacon is defined as “cured meat from the back or sides of a pig.” It seems saver to say that lamb fat is used in this case.


NOLA’S xlviii-4


 

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