SC - Roast Meats & Dry spice rubs

[Cassandra L. Baldassano]

> 
> 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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