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Note On The Kinds Of Roast

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Note on the Kinds of Roast. Although roasts are easy dishes, it is fitting that what has already been explained be followed, except that concerning the "covering." Take meat of a young, plump animal and cut it with a knife in thin fillets, so that the meat is mixed with fat, without bones, from the tender parts, meat from the shoulder or hip or similar things. Place it in a dish and pour on it whatever is needed of murri naqî ', vinegar, thyme, pepper, pounded garlic and a little oil; beat everything and coat the fillets with this; then order them on a spit, not placing the ones between the others, so that the fire reaches them, and turn them on the spit on a charcoal fire, turning continuously, until they are cooked and browned. Baste with this sauce, being careful until done; then sprinkle with this sauce or made mustard, already prepared, and use. This strengthens and increases the blood, but is difficult to digest and slow to go down.


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