SC - Antique Roman Dishes - Collection
Korrin S DaArdain
korrin.daardain at juno.com
Fri Mar 6 23:04:02 PST 1998
>
> In a message dated 2/25/98 2:41:57 PM Eastern Standard Time,
> cassie at sally.nas.nasa.gov writes:
>
> << I used an Andalusian recipe (13th or 14th century) for a feast two years
> ago,
> where a spice & herb mixture was basted onto a roast using egg yolks.
>
> Euriol of Lothian
> >>
>
>
> Great! :-) And the recipe is?
>
> Ras
Sorry to take so long to reply to this, but I had to hunt down
the recipe it has been over a year since I used it.
>From An Anonymous Andalusian Cookbook of the 13th Century , translated by
Charles Perry.
Recipe for the Roast of Kings
Take half a lamb with its breast, sprinkle it with three dirham of pepper and
as much of caraway, three spoonfuls of water and a stalk of fennel, two
spoonfuls of oil and as much of murri, some Chinese cinnamon, some rubbed
thyme, four beaten eggs and sufficient salt. Put the lid on the pot and send
it to the oven, and when it is done and browned, present it and it has an
extremely good aroma.
For a serving of 8.
2 lbs. Boneless Leg of lamb
1 tsp. pepper
1 tsp. caraway
1/3 stalk of fennel
1 Tbs. water
2 tsp. oil
2 tsp. murri
1/4 tsp. cinnamon
1/2 tsp. thyme
1 egg
Combine all ingredients except for meat and baste meat with mixture. Roast in
covered pan (350 F), basting every 15 minutes until the lamb is cooked .
A recipe for murri is provided in Miscelleny, by Cariadoc and Elizabeth. I
omitted the salt in the final recipe for murri is a sauce saturated with salt.
If you are not inclined to make the murri, substitute 1 tsp. of salt for the
murri.
Euriol of Lothian
- --
Cassandra Baldassano cassie at nas.nasa.gov
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Of all the things I've lost, I miss my mind the most.
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