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Roast lamb Breast [literally


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

Roast Lamb Breast [literally, "flank"]. Pound a ratl of meat in a stone mortar and add the same amount of cut-up fat, a little onion and both cilantro and coriander and cheese ...[word illegible because of a worm hole, Huici Miranda writes; probably an adjective describing the cheese such as "fresh"]... and almonds, a large handful of shelled and pounded walnuts, and some murri naqî' to moderate its taste; add to it Chinese cinnamon, pepper, ginger and pound all this with the meat until it is mixed, and knead it until uniform. Then take a breast of plump ram and cleave it between the ribs and the meat, and fill it with the stuffing; then sew it up with gut or palm leaves and smear the breast with oil and dust it with ground starch. Hang it in a tannur and shut it, and when it is ready, take it out and present it: it is a good roast.

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