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Dish Of chestnuts With lamb


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

Dish of Chestnuts with Lamb. Take meat of a lamb or tough meat and cut a piece of the leg in small chunks, to the same amount as the chestnuts and put it in the pot, throw in salt and put it over the coals and when it rests ...[about 5 words missing]... when it is on the platter and serve, God willing.

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