Roast Lamb Breast [literally
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 Breast [literally". [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 Breast [literally, "flank"]. Pound a ratl of meat in a stone mortar and add the same amount of cut-up fat, a little onion and both cilantro and coriander and cheese ...[word illegible because of a worm hole, Huici Miranda writes; probably an adjective describing the cheese such as "fresh"]... and almonds, a large handful of shelled and pounded walnuts, and some murri naqî' to moderate its taste; add to it Chinese cinnamon, pepper, ginger and pound all this with the meat until it is mixed, and knead it until uniform. Then take a breast of plump ram and cleave it between the ribs and the meat, and fill it with the stuffing; then sew it up with gut or palm leaves and smear the breast with oil and dust it with ground starch. Hang it in a tannur and shut it, and when it is ready, take it out and present it: it is a good roast.



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]

sheep
onions
coriander
cheese
nuts
walnuts
cinnamon
pepper
ginger
oil
amidon


[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]

starch:


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:32>. Accessed on April 8, 2020, 2:06 am.




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