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Stuffed lamb Breast In The Oven

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

Stuffed Lamb Breast in the Oven. Place the stuffed breast in a big pot and cover it with water with one spoonful of vinegar, half a spoonful of murri, one of oil, a whole onion, fennel stalks, citron leaves, pepper, cinnamon, caraway, a little cumin and coriander, all this being ground. Cook all this until it is completely cooked, and take it down to the euphorbia embers. Cover it with cold breadcrumbs and five eggs, and dot the pot with some of the yolks, and when this is done, take it to a dish and arrange eggyolks on it, sprinkle with spices and present it, God the Most High willing.


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