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A Sicilian Dish


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 Sicilian Dish. Take fat meat from the chest, the shoulder, the ribs, and the other parts, in the amount of a ratl and a half. Put it in a pot with a little water and salt and some three ratls of onions. Then put it on a moderate fire, and when the onion is done and the meat has "returned," throw in four spoonfuls of oil, pepper, cinnamon, Chinese cinnamon, spikenard, and meatballs. Finish cooking it and when the meat is done, cover it with eggs beaten with saffron, or you might leave it without a covering, as you wish, [and cook it either] in the oven or at home.

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