SC - Millet recipe

[Robin Carroll-Mann]

Para hazer escudilla de mijo, o de panizo machado -- To make a dish of 
millet, or of chopped panic-grass


Take the millet, or chopped panic-grass, clean it of dust, and of any 
other filth, washing it as one washes semolina, and put it in a vessel of 
earthenware or of tinned copper with meat broth, and cause it to cook 
with stuffed intestines in it, or a piece of salted pig=92s neck, to give =
it 
flavor, and when it shall be cooked, mingle with it grated cheese, and 
beaten eggs, pepper, cinnamon, and saffron.  (You can also cook the 
said grains with the milk of goats or cows.)  And after they shall be 
cooked with broth, letting them thicken well, they shall be removed from 
the vessel and shall be left to cool upon a table, or other vessel of wood=
, 
or of earthenware, and being quite cold, they shall be cut into slices, 
and shall be fried with cow=92s butter in the frying-pan, and serve them h=
ot 
with sugar and cinnamon on top.



notes:


At least half of the 16th century Spanish recipes end with the instruction=
 
to sprinkle the finished dish with cinnamon and sugar.  De Nola 
comments (at the end of his noodle recipe) that it is not necessary to 
sprinkle sugar on various pasta and grain dishes, but that sugar never 
harms a dish.


"panizo" panic-grass (Latin name "panicum") is a plant of Asian origin 
whose seeds were sometimes used as food for humans and poultry.  
This is the first time I've heard of it.

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