Photo by: Lord Willliams
Anacyclus pyrethrum Photo from: Bárbol L. Anacyclus Pyrethrum, Ar. ‘aquer qarha , Fr. pyrèthe, Eng . pellitory, pyrethrum, Spanish c...
Heron Photo from: philip urban OCast pelaça , Eng. affray, quarrel, fight, chopped or beaten straw. Juan Ruíz literary meant the buzzar...
After Skimming Honey, Adding Breadcrumbs Photo by: Lord-Williams mondar . 1. to peel, hull, clean, strip, skin, shell . 2. to clean and...
Kale Photo by: Lord Willliams 1. fleshy leaf. 2. stems. 3. spot on the skin of fruit. [Gázquez. 2002:119; Nola 1989:xli-3; Nola...
Weights and Scales Photo by: Lord-Wlilliams OCast pesos y pessas , Eng weights and scales. These are used during the slaughter of anim...
Letting Dough Cooling Photo by: Lord-Williams Ar. zalābiyya, zalābiya zulâ-biyya , zulābiyya Eng. fried treacles with honey. It is ...
"Fishes" (1907) Photo from: Internet Archive Book Images. . . palaya , pescado, Ar. samak , L. Phrynorhombus regius , Eng...
Simply Delicious Brown Pepper/ Medieval "Barbecue" Sauce Photo by: Lord-Williams thick sauce for cranes, geese, hare or rabbi...
Lap Dog Today! Photo by: Santiago Alonso-Lord OCast. perrillos de halda, Eng lap dogs. Nola’s introduction contains a sectio...
Alauda arvensis – Laverca – Skylark Serra da Lousa, Portugal Photo by: Vitoriouzan O Cast alosa , L. K , Eng. lark or skylark. It ...
Monday, February 27, 2017
Friday, February 24, 2017
|Justo extracting lumps of fat |
during The Annual Slaughter 2002
Photo by: Lord-Williams
1. lumps of fat. Lard rendered from visceral fat. The fat is cut or diced into cubes (the lumps) which are browned and then simmered in water to separate the pure fat from the extraneous tissue. Sent Soví uses this as an ingredient for a pottage. 2. round shape. Nola calls for soft cheese like a lump pork fat or small oranges.
KID OR MUTTON “JANETE" ADAPTED FROM ANÓN, SENT SOVÍ #CXXVI QUI PARLA CON SE DEU FFER JANET A CARBIT HO MOLTÒ, p 149
1 lb kid or mutton
salt to taste
1 12 oz salt pork
1 lb strawberries
1 lb strawberries
1 tbsp parsley
For the sauce:
1 lump of fat
1 slice of day old or toasted bread
¼ c vinegar
parsley that was boiled with the mutton or kid
2 tsp salsa fina
4 raw eggs
1 tbsp vinegar
Boil cut kid or mutton in hot water. Add salt, salt pork, strawberries, and sage and parsley bound together in sachet to chop later for the sauce. When partially cooked, chop the salt pork and fry it. Chop the kid or mutton into pieces and fry it with grease from salt pork.
Photo by: Lord-Williams
When the meat is fried, add the sauce and boil it uncovered for a half hour. When the meat has cooked, remove it from the pan. Keep it warm.
Let sauce cool. Little by little add well beaten eggs and 1 tbsp vinegar. Stir it in one direction until well blended and the sauce has thickened.
Cover and set aside. Let it sit 20 minutes. Season with salt. Put the meat on a wooden platter and serve the sauce in a bowl.
 For other Janete recipes from Sent Soví and Nola see blogs as follows: cedazo churra, confitado, cuartelado, destemplar, janet and migajón.
Wednesday, February 22, 2017
Photo from: Bárbol
These plants are bitter. In the Middle Ages they were used as purgatives. In England, the leaves were chewed to “clean the head.” Also they were used equally in food and in perfume.
In Al Andalus it was thought that all food items had a purpose and virtues. Pyrethrum was to make one happy. The fresh flower may be added to decorate dishes. Like cress, the leaves were an ingredient for salads and other dishes. The leaves and flowers were added to soups for flavoring. The taste is peppery, similar to tansies.
In 13th C Al-Andalus, pellitory was an ingredient for honey water. In southern Europe the root of it was used to make a paste applied locally as an irritant. In England it was an ingredient for Sauce Vert (Green Sauce). There pellitory was included in a medicinal bath to cure all ills especially coughing in foggy London.
[Anon/Anderson. 1962:65; Anón/Huici.1966:494:270-271:526:285; Benavides-Barajas. Alhambra. 1999:162; ES: Anon/Perry. Sep 5, 02:ftn 221; ES: Herbs. Oct 8, 02; ES: Medieval Spanish Chef. Cotofles. Posted Feb 9, ’13;-->
See blog titled Cotofles, published Feb 9, ’13 for Anón, Al-Andalus recipe titled Agua Miel (Honey Water), pp 270-271 which uses pellitory as a primary ingredient.
1 garlic clove
 The recipe was not tried for lack of available ingredients.
ANDERSON'S PUBLICATION OF ANÓN 15TH CENTURY COOKERY