SC - chickenballs

[david friedman]

Here are a bunch of meatball descriptions from _Manuscrito Anonimo_ that a
put together when I was trying to figure out how to do generic meatballs
for that cuisine:

Take a piece of tender meat, free of tendons, and pound it fine, as you
previously described for mirkâs. Knead it with some murri ...[word or words
missing]... of oil, pepper, cinnamon, and coriander seed. The secret of
this recipe lies in adding some fine white flour, which i
mixture together so that it becomes a flat loaf (raghîf). Then put frying
pan with oil over a moderate fire and form the loaf into the like of
meatballs, and arrange them in the pan so that they all touch, leaving the
raghîf until it is done, and turn it over so that it browns on both sides.

Take red lamb, pound it vigorously and season it with some murri naqî',
vinegar, oil, pounded garlic, pepper, saffron, cumin, coriander, lavender,
cinnamon, ginger, cloves, chopped lard, and meat with all the gristle
removed and pounded and divided, and enough egg to envelop the whole. Make
small round flatbreads (qursas) out of them about the size of a palm or
smaller, and fry them in a pan with a lot of oil until they are browned.

Take red, tender meat, free of tendons, and pound it as in what preceded
about meatballs. Put the pounded meat on a platter and add a bit of the
juice of a pounded onion, some oil, murri naqî', pepper, coriander, cumin,
and saffron. Add enough egg to envelope the mixture, and knead until it is
mixed, and make large meatballs like pieces of meat, then set it aside.

Pound well meat from the two legs, the shoulder and the like. Throw in some
sifted flour, a head of garlic peeled and pounded with salt, pepper, cumin,
coriander and caraway, and let the pepper predominate, and some good murri,
and beat all this well with five eggs or as many as it will bear. Then take
coarse fat, as much of this as of the pounded meat or more, and cut up fine
and mix with the pounded meat. And if rue is cut into it, good. Then make
it into meatballs and fry it; ...

Add to this onion juice, murri, clove, spices, and all that is put in
meatballs.

 pound lamb meat, spice it and add eggwhites, make suitable meatballs of
this and throw them in the pot ...

Take meat from the shoulder and the leg of a ram, without tendons or veins,
and pound it very hard. Add a little oil, pepper, cinnamon or lavender, a
little onion juice, a little salt, another little bit of egg and a little
fine flour. ...

David/Cariadoc
http://www.best.com/~ddfr/


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