SC - Marwick Arts Exhibition

[Robin Carroll-Mann]

And it came to pass on 8 Nov 99,, that Stefan li Rous wrote:

> > The stew was done by one of the exhibitors, and it's actually apples and
> > lamb, not beef.  It also includes camphor, musk, and rosewater amongst
> > the spices.
> > Brangwayna Morgan
> 
> I too, thought this dish sounded interesting and would be interested in
> getting the original recipe and this redaction.

The recipe was redacted and cooked by Lady Andrea MacIntyre.  Her 
handout says that she got the English translation of the original recipe 
(Tuffahiyya) from the Miscellany.  However, the recipe she quotes in her 
handout is from the Andalusian cookbook, and is not the Andalusian 
Tuffahiyya with Eggplants that appears in the Miscellany.  I think it is 
instead from Cariadoc's cookbook collection... but it must be from a 
different edition than the one I have.   She does not give detailed 
measurements for her redaction.  The handout says that she simmered 
the cut-up lamb in an iron pot with two cups of water and the spices 
until tender.  She then transferred it to an earthenware dish, added 
sugar, musk, camphor, rosewater, and the apples.  It was baked for 30 
minutes in an oven with a baking stone which had been preheated to 
350F and then turned down to 300 F.

Brighid


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