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Preparing A Dish Of cardoons With Meat


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

Preparing a Dish of Cardoons with Meat. Take meat and cut it up, put in the pot with water, salt, two spoons of murri, one of vinegar and another of oil, pepper, caraway and coriander seed. Put on the fire, and when it is cooked, wash the cardoons, boil, cut up small and throw over the meat. Boil a little, and cover the contents of the pot with two eggs and bread crumbs, and sprinkle pepper on it in the platter, God willing.

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