The Making of a Good Marrow
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 Making of a Good Marrow". [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 Making of a Good Marrow, Which Will Not Be Doubted. Take three ûqiyas of new walnuts, clean of their shells, and boil them in hot water; then take the fine skin from them and pound them very hard. Then take a quarter ratl of pounded fat and as much again of spleen and combine everything. Pour first into the glass marrow container the oil of fresh almonds, or chicken fat, or fresh butter; then fill it with the stuffing and cover its top with dough and boil it in water and salt, until it is done, then coat it with butter and present it.
The best of the aquatic birds is that called the qutr goose [qutr can mean "earring," "willow" or "leek": I propose "earring," referring to a marking such as the mallard has]. It is a waterfowl with a large bill, blackish in color, that fattens very quickly and is only good roasted [literally, "it is not good roasted"; the word "except" has been dropped].



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]

marrow
walnuts
oil
nuts
chicken
butter
salt
birds
goose
leeks
ducks


[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:40>. Accessed on February 27, 2020, 2:22 pm.




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