SC - lamb recipe
Stephen Bloch
sbloch at adl15.adelphi.edu
Sat Feb 14 10:45:49 PST 1998
Someone wrote:
> << setting
> >fire on top. >>
Ras asked:
> Could this be referring to a covered casserole that is placed in the
>fire and the coals are piled over the top?
Adamantius said:
>Could be. Alternately (and this is my own personal interpretation) you
>could use the old fireplace-shovel, or equivalent, run across the top
>of the dish, with the coals in that. One of the things that leads me
>to question the Dutch-oven concept is simply the fact that I haven't
>seen anything like a casserole with a flanged cover among the various
>drawings, etc., of Islamic cooking utensils.
And Alys Katherine pointed out:
> This technique, however, is used periodically in the Moorish
> (Andalusian) recipes in Cariadoc's Collection. If memory serves, the
> pot's lid was placed on top and coals were put on top of that. It
> would sort of presume a flat lid, although one could probably use a
> tripod arrangement with the pot below and a flat "plate" above, on the
> tripod, with coals on the "plate".
(Everybody got that straight? Good.)
I would further point out that the technique is used in two of the
"Jewish" dishes in my previous message. I asked Yaakov about this, and
he explained that broiling is one of the legal means of koshering meat,
especially organ meats like liver.
mar-Joshua ibn-Eleazar ha-Shalib
Stephen Bloch
sbloch at panther.adelphi.edu
http://www.adelphi.edu/~sbloch/
Math/CS Dept, Adelphi University
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