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Recipe Of A Summer Dish Of Praised Nutrition With Sour grape Juice And gourd

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

Recipe of a Summer Dish of Praised Nutrition with Sour Grape Juice and Gourd. Take young chickens and leave hanging in their feathers by the feet for three hours, then scald in fresh water [and pluck] and wash exceedingly well and boil lightly. Put with them enough almond oil to support them and boil until the water slackens, and pour on them enough sour grape juice to cover. Take a small amount of clove and the same of galingale and spice it with them. Take gourd cut in small pieces and throw in, along with a little mint. When it is done, cover [the contents of the pot with the usual crust] and and ladle out and serve. It is made with full-grown hens and veal the same way, God willing.


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