SC - Lamb recipe

[LrdRas@aol.com]

This is the only Spanish recipe for lamb that I have come across.  It is 
from the "Arte de Cozina" (1599) and is from the chapter on foods for 
invalids.  The translation is mine.

Para hazer potaje de turmas de cordero, y de ternera de leche -- To 
make pottage of the testicles of lamb, and of the suckling calf

Take the testicles of the lamb, or of the calf, recently dead, and remove 
the sack, and cut them raw crosswise in slices, and put them in a little 
casserole or pot, in which there is melted capon fat, not very hot, and 
fry them little by little, stirring them, and when they have shrunk, and 
are somewhat solid, add a little broth of capon or veal which is not very 
salty, and a little cinnamon and saffron, and make it boil, and then put 
in the materials of the previous chapter.

note:  the previous recipe is for a pottage made from the feet of calves, 
kids, or chickens.  I don't feel like translatig the whole thing.  Here's the 
relevant part: "...add the fruit of white hawthorn, or whole sour grapes, 
without skin or seeds, with a few chopped herbs, and in the winter, in 
place of whole sour grapes, verjuice, and if you wish to incorporate or 
coagulate the broth, do it with the beaten yolks of fresh eggs."

Brighid


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