salsas de pavo, salsas molidas, sharp sauces, peacock sauces, ground sauces. These are spice blends. The spices may include, grains of paradise, cinnamon, pepper, nutmeg, cloves, ginger, nutmeg and mace. The only spice normally not included is saffron but there are exceptions. It should be noted that spices were weighed in apothecary ounces (i.e. 12 oz to 1 lb). Nola’s recipes can be confusing as he interchanges the word sauce with spice, when he actually means spice, as in his peacock sauce recipes. See onzas castellanas.. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01: glos; Nola. 1989. xi-2:xiii-2:xiii-3; and Nola/Pérez. 1994:209]
bookscorpion Photo from: Estteben Locschbor L. Petromyzon marinus, Eng. lamprey. Literally, ‘lic-rock’ for their habit of clinging to r...
White Ramping Fumitory (Fumaria capreolata) - closer view of flowers. Lynmouth, Devon Photo from: ikb hierba de conejo , palomill...
Photo by: vercuenca.com Ar. alhaxú (filling), Eng. almond or walnut paste mixed with breadcrumbs. Sometimes it was made with pine ke...
Fresh Spider Crab at the Mercado de Maravillas, Madrid, Spain Photo by: MRSamper Cat cabra , OCat cabre, L. Maja squinado,...
jujube_trees_1 Photo from: YardFarm OCast açufeyfas, açufayfas, jujubas Hisp Ar. zufáizafa, zufeizel, aneb, za’rur or mespilus , Gr. s...
Green and Black Cardomom Photo by: 123rf.com L. Amomum subulatum (awl-shaped of the leaves), Eng black cardamom. This spice is a mem...
Photo by: Lord-Williams OCat anys, ayns, any, ays ayla, ayl, Cat alls, L. Allium sativum , Ar. thūm , Fr. ail, Eng. garlic,...
Una bella cattura Photo from: eliobravo dorado , Cat. llampuga , L. Coryphaena hippurus , Eng. n. Dolphin fish. This is a large fis...
Solrayo Photo from: José Martín Peñatel OCast solrrayo, Cat. salroig , L. Odontaspis ferox. Eng. smalltooth sand tiger. The ...
Photo by: camyna.com Hisp Ar boronia, morona, alburnía, burâniyya (fr. alburün , jug), Ar būrān, al-borâniiya (in Knight...
Monday, March 26, 2018
OCat joliuertada, jurvert, julivertada, Cat julivert, MEng verde sawse, Eng green sauce. It is an emulsified sauce. In Spain this consists of herbs, vinegar and juice from the meat to accompany roe deer and veal. Sent Soví and Nola call it jurvert for the use of parsley to make it green. Nola’s is quite thick using bread as a thickener.
Photo by: Lord-Williams
[Anón/Grewe. 1982:XXII:74:XXXXII:85:CLXVI:179-180:Ftn 1 etc; Apicius/Flower. 1958:IX:XI:215; Curye. 1985:IV:144:221;Martínez Llopis. “Prólogo” 1982:18; Nola. 1989:liiii-1; and Villena/Calero. 2002:114]
See blog titled “manera, una” published February 24, 2016 for Nola’s recipe for a Parsley Dish and “cañarejo apio” for Sent Sovi’s recipe #CLXVI for a vinaigrette to accompany spit roasted mutton or goat published February 8, 2012.
GOAT SERVED WITH GREEN SAUCE ADAPTED FROM SENT SOVÍ
CAPÍTOL #XXXXII QUE PARLA CON SE DEUEN DONAR LOS POTATGES EN CONVIT, p. 85
1 lb slices of beef
1 c honey
1 tsp saffron
1 c parsley sauce
salt to taste
Select slices of beef. If not available use goat. Grind well. Cover with honey mixed with saffron, mashed and diluted. Add parsley sauce and salt to taste.
If the meat, which is to be used, is roasted on a spit, so not use slices of beef or veal but raw meat from a ram’s belly.
Friday, March 23, 2018
Picorillo, A Colorful Dish with a Vinaigrette
Photo by: Lord-Williams
Ar. tahineh, vinegar sauce. Vinegar with oil and spices has been used to marinate meat and as a sauce when cooking meat.
It was used in pharmaceutical preparations by mading into a syrup or mixing it with wild onions. Pure white vinegar is used with green grapes and added in sweet dishes; vinegar is necessary in dishes when a crust is formed.
Vinegar does not damage the stomach. It gives strength and flavor to whatever is combined with it when used to relieve or to decrease fever.
When vinegar is added to skigag, it reinforces the acidity a great deal, and it regulates acidity when used with sweets and greasy foods. It was combined with green grapes and used as a pure sauce, not mixed with water, for sweet dishes. [Anón/Huici.1966:14:21-22:16:23:129:88 etc; and Austin. 1964:77]
See blog title “picorillo” published April 24, 2017 for Huici’s recipe #14 A Vinaigrette and blog titled “jato” published July 6, 2015 for #16 A Sweetened Vinaigrette.
Wednesday, March 21, 2018
Monday, March 19, 2018
a Catalan celery sauce, a “peasants’ remedy” for Valencians. The English over the centuries have used it as gravy, a cream sauce and a béchamel to accompany fish and fowl. [Alonso Luengo. 1994:41; and Cassell’s n/d:114]
THE MEDIEVAL SPANISH CHEF'S VERSION OF CELERY SAUCE WHICH IS A SOUP
1 c finely chopped celery
¼ c butter
2 garlic cloves
¼ c flour
2 c whole milk
1 tbsp lemon juice
Sauté the celery in the butter. Peel and mash garlic and add it to the celery, continue sauteing for a total of 5 minutes.
Slowly add flour, stirring continuously, until the mixture is lump free and smooth.
Add the milk and stir constantly until sauce thickens. Add salt and pepper to taste. Stir lemon juice.
Remove from heat and taste. Add more seasoning if necessary.
Friday, March 16, 2018
salsa fina, mixture carefully weighed and finely ground spices. These, in the Middle Ages as today, were weighed or measured carefully, ground and then sifted through a fine sieve. [Lladonosa. 1984:71:159]