SC - Mutton and thanks

[margali]

HI Phlip:
        Here's 2  recipes from the 1607 Arte de Cozina.  The sweet & sour
lamb is quite tasty, but would likely be rather expensive for a feast.  I
use lamb shoulder roast because it tends to be the least expensive cut that
I have found.  Let me know how you like the recipes!

                                                Antoine
>
>I've never cooked goat. If you have the time to send any recipes for goat
>or lamb, please do. I love lamb, but there are far too few recipes for it
>in my collection. This, by the way, is a request open to the rest of the
>list.
>
>Thanks,
>
>Phlip
>
Cap. II.  Como se ha de hazer una caçuela quajada.
Para hazer una caçuela quajada, lo primero se ha de picar la carne muy
bie(n) co(n) tocino, y todas verduras, y hecho esto, se ha de poner a la
lumbre, y desatarla muy bien. y echarle sal, y agraz, ò vinagre, y especias:
y despues de bien cozida la carne, echala en una caçuela con poca lumbre: y
si fueren dos o tres libras de carne, se le echaran quatro huevos.  Y se
advierte que quando pusieres la caçuela a la lumbre, ha de estar bien
sazonada de sal, y especias, y con poco caldo, y se han de batir los huevos
muy bien, y echarlos por encima de la carne, y no se ha de menear con los
huevos, sino taparla con una tapadera, y echar un poco de lumbre debaxo la
caçuela, sobre la tapadera hasta que se quajen los huevos: y luego se puede
partir en pedaços, o sacarla entera, ò como fuere menester.

Chap.2  How to make a "quajada" casserole

To make a thickened  casserole, the first step is to chop the meat very fine
with bacon, & all types of greens, & when this is done, set it on the fire,
& loosen it  very well.  And cast salt, & verjuice, or vinegar, & spices: &
after the meat is well cooked, cast it into a casserole pan with a little
fire: & if there is 2 or 3 pounds of meat, cast 4 eggs to it.  Be careful
that when you put the casserole on the fire that it is well seasoned with
salt & spices & a little broth & beat the eggs very well & cast them on top
of the meat & do not stir the eggs, but rather cover it with a lid & cast a
little bit of the fire under the casserole & on top of the lid until the
eggs set up & then you can cut it in pieces or send it out whole or whatever
does the job.

I #2 Quajada Casserole of Lamb

- -1.5 lbs of lamb shoulder roast, deboned, excess fat trimmed & minced
        (ground lamb would probably work quite well)
- -1/2 cup of salt pork, trimmed of excess fat & minced
        (either ham or bacon would work)
- -1/2 cup green onion, minced
- -1/4 cup parsley, minced
- -2 cups frozen spinach, thawed, drained & minced
- -3 Tbsp wine vinegar, or to taste
- -season to taste with:
        pepper, ginger, cinnamon, garlic
- -4 eggs, beaten

Brown the meat & drain excess fat. Add greens & cook 5 minutes, until
they;re wilted.  Season to taste with spices & vinegar.  Put into a ceramic
casserole dish.  Pour beaten eggs on top.  Bake 25 -35 minites at 325 degrees.


Cap. XI  Como se ha de hazer carnero lampreado.

Para hazer este guisado se ha de tomar el carnero del lomo, ò pierna, y
echar lo a cozer, sazonandolo del sal; y desque estuviere medio cozido, se
ha de quitar del caldo, y ponerlo en una tabla para q(ue) se escurra del
caldo, y luego se ha de tostar en unas parrillas, y ponerlo en una caçuela,
ò olla: y tomara unas especias y despues de majadas, desatallas con el vino,
ò vinagre, y esta(n)do desatado, se ha de echar encima del carnero, y no se
le ha de echar mas caldo de quanto cubra el carnero; y a quatro libras,
medio quartillo de miel, y un quarteron de açucar, y este açucar ha se de
hazer polvoraduque, para echar por encima de los platos quando se sirviere a
la mesa.  Y ad-viertese que ha de ser este guisado agredulce, con agraz, ò
vinagre.

Chap 11   How to make sweet & sour lamb


To make this dish, take lamb shoulder or leg & set it to cook, seasoning it
with salt; & when it is half cooked, remove the broth & set it on a board to
drain the broth, later toast it on some grills & set it in a cacerole or an
earthen pot:  & take some spices & then crush them, dissolving it with the
wine or vinegar, & being dissolved, cast it on top of the meat, & do not
cast more broth than covers the meat; & for 4 pounds, half a pint of honey &
a  quarter pound of sugar, & this sugar make it powdered, to cast on top of
the 2 plates when you serve it to the table.  And be warned to to make this
dish sweet & sour, with verjuice or vinegar. 

I #11  Sweet & Sour Lamb

- -1 lb of lamb shoulder roast, deboned, excess fat trimmed & cut into chunks
- -2 cups of red wine
- -1/2 cup wine vinegar
- -1/4 cup honey
- -1 Tbsp olive oil
- -2 Tbsp white sugar
- -1/2 tsp each white pepper, cloves & ginger
- -salt to taste

Brown the meat in the oil & add the other ingredients.  Bring to a boil &
reduce heat to simmer for 30 to 40 minutes, til meat is tender.  Before
serving adjust the balance of sweet vs sour to taste.  Let the sauce thicken
well.  This was well received!
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

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