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A Dish Of Auhashi Of Fat ram

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

A Dish of Auhashi of Fat Ram. Cut the meat up small. Put (into a pot) a spoonful of vinegar, two spoonfuls of murri, a spoonful of oil, an onion pounded with cilantro, salt, spices, pepper, a little cinnamon and the same of whole fennel [râziyânaj], rue leaves and three heads of garlic, and cook it all until done. Take out as much meat as you can and pound with bread crumbs and two eggs, and cover the pot with it, and sprinkle with lavender, Chinese cinnamon and pepper, and serve.


Other versions of this recipe:

For sheep (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

A lamb of another sort (Das Kuchbuch der Sabina Welserin)

AUXERRE MUTTON (or Supper Mutton) (Le Menagier de Paris)

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