Roast Lamb
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 "Roast Lamb". [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:

Roast Lamb. Take a skinned lamb, clean the inside, as in the preceding; gather the innards, after cleaning, cover [literally, "bend"] them with grease and wrap up in fine gut; then stuff the inside of the lamb with small birds and starlings, fried and stuffed as was explained before; sew it up, put in a tajine large enough to hold it and pour on it the sauce, according to the preceding, with cilantro juice and oil; put it in the oven and leave it until it is done, take it out and present it.



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]

Flank of Lamb Roast in the Oven. Take a medium-sized pot and put in it some water and half a spoon of vinegar ... [one and a half lines blank in the manuscript] [An Anonymous Andalusian Cookbook]

Roast mutton. Eat it with fine salt, Cameline [Sauce] or verjuice. [Le Viandier de Taillevent]

Roast Mutton in a little salt or with verjuice and vinegar. The shoulder is first spitted and turned before the fire until the grease has melted away, then larded with parsley: and not too soon for two reasons, one being because it is easier for the larding, the other because if you lard it too soon, the parsley will burn before the shoulder is done. [Le Menagier de Paris]

[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]

sheep
grease
birds
starlings
oil


[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]


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:26>. Accessed on October 23, 2019, 2:58 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:34>. Accessed on October 23, 2019, 2:58 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:323>. Accessed on October 23, 2019, 2:58 am.




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