The Extraction of Meat Juice for Invalids
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "The Extraction of Meat Juice for Invalids". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

The Extraction of Meat Juice for Invalids. Pound pieces of meat well on a board and put in a pot with water and onion and spices to a certain extent, according to the fever of the ill person, and half a spoonful of oil if the meat is fat, and if it isn't a full spoonful. Put on a moderate fire and stir for some time, and when the juice comes out of it, boil water in a small new pot and pour on the meat and cook until it comes out as if it were harira, and until most of the water is gone. Then take it off the fire and let cool, then stir by hand well and strain, after it is thoroughly mixed, in a light cloth. And if the invalid has little appetite, macerate cold breadcrumbs with the meat until they dissolve, then strain and dissolve a moderate amount of salt in it. And if the invalid is aged or of a cold temperament [i.e. marked by a melancholic or phlegmatic humor], or not suffering from one of the feverish diseases, aromatize with Chinese cinnamon, cinnamon, clove, cardamom and galingale [literally, "wood"], and cut with a little musk, and use, if God, may He be honored and exalted, wills, and He is the One from Whom help is sought.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

onions
oil
thyme
salt
cinnamon
cloves
cardamom
galingale
musk


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:190>. Accessed on October 21, 2019, 1:18 am.




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