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Sikbâj Of veal


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

Sikbâj of Veal, Used for Young People in Summer. Take the best parts of veal and its belly and legs and cook with mixed vinegar and water, depending on how sour you want it, and put enough to cover the meat by more than four fingers. Throw on onion pounded with cilantro and salt, as much as is needed, and pepper, caraway, dry cilantro, peeled walnuts, citron leaves, rue and celery leaves, putting them all in a cloth and throwing in the pot, and galingale root [literally, "galingale wood"]. When it is half done, put with it an ûqiya of sugar and a dirham of Chinese cinnamon and the like of saffron, and cut up boiled gourd and a clove of garlic and a little nabîdh raihâ ni, and when it is done cover [the contents of the pot with the usual eggs and crumbs] and ladle out and serve.

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