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Widgeon


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

Widgeon, Known as the Sparrow Hawk. Cut the widgeon through all its joints into two pieces and put it in a pot; take gizzards of chicken and widgeon and clean them and cut them as fine as you can; throw in the pot with a spoon of murri, a head of garlic and two spoons of fresh oil, a stalk of rue, another of thyme, pepper, caraway, coriander both green and dried, a little onion and the whites of four eggs; beat well and throw a spoon of it in the pot and with the rest make meatballs and reserve some of it for the covering; cook the meatballs in the pot and stir the pot on all sides until the grease is properly cooked. Then take the whites of four eggs and beat with the rest of the filling, a bit of sifted flour and some pepper and cover the contents of the pot with it. You will have cooked the yolks of the eggs before this. Then arrange it on the platter, decorate with the meatballs and the yolks, and serve it, God willing.

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