SC - Vinha d'ahos

[Robin Carroll-Mann]

And it came to pass on 30 Jan 99,, that Jan McEwen wrote:

> My lord, being of Portuguese descent, is wondering if vinha d'ahos is
> "period".  It is a dish of pork pickled in a vinegar-garlic brine.  The
> pork is not cooked initially.  It is heated up before serving.

Something similar is period.  There are period Spanish recipes for 
"Adobo" -- various meats cooked in a vinegar sauce.  The recipes I 
have (in the "Libro de Guisados", 1529) are for liver and mutton.  No 
garlic is mentioned as a seasoning -- the recipes call for cinnamon, 
cloves, pepper, and "spices".  I also have a 1423 Spanish carving 
manual (Arte Cisoria) which specifies that one of the common 
ways to cook domestic pig is "en adobo".

There are also recipes for escabeche -- a pickled dish.  I have one 
for rabbit and another for various fishes.  Again, there is no mention 
of garlic, and the seasonings are such things as saffron, cinnamon, 
cloves, and "fine spices".

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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