SC - Spanish recipe requests (long!)

[Vincent Cuenca]

Vi saluto, Marcello!

As far as New World foodstuffs go, Ruperto de Nola's "Libro de Cozina"  
features instructions for carving turkeys, as well as a sauce recipe:

"Carving of Birds and Firstly of Turkeys: Turkey is carved in this manner: 
remove the neck with the head, and then pull off the tail, and remove the 
feet, and then the wing tips, and then the right leg, and slice it fine. 
Then make a cut in the right breast, and take thick and thin slices, 
although some cut the breast thick like beef, especially when the meat is 
somewhat tough, and then turn it and cut it again on the other side, and on 
the rump there is another cut, which is to make it into thick slices, and 
remove the hips beforehand, and then remove the wings, and do it in such a 
way that carving the turkey leaves the carcass whole and without any meat 
left."

"Spices for Turkey Sauce: Cinnamon four ounces, cloves one ounce, ginger one 
ounce; enough saffron to tint the sauce well; grind and sift it well; some 
add grains of paradise."

"To Make Sauce For Turkey: For five serving bowls take a pound of toasted 
almonds; and grind them well in a mortar; and take the livers of turkeys or 
capons or chickens that have been cooked in a pot and grind them with the 
almonds; and then take the crumb of a loaf that has been soaked in orange 
juice or white vinegar, and the bread should be toasted; and then grind it 
all together with the almonds and the livers, and when it is all ground 
together thin the sauce with two egg yolks for each serving bowl; and then 
pass it through a sieve with the aforementioned fine spices, and once it has 
been strained, put it in a pot with the sugar and taste it for bitterness, 
which should not be excessive and then cook it until it is just done, and 
when it is done prepare the serving bowls and put sugar and cinnamon on the 
sauce."

Another recipe is for Mirrauste, which also appears in Platina's "de Honesta 
Voluptate":

"Sauce for Mirrauste is made in this way. Take a pound of almonds and four 
ounces only for five serving bowls and then toast the almonds; and grind 
them and then take the crumb of a loaf that has been soaked in good broth, 
then grind them with the almonds and strain it, making sure that it is 
thick; then take it to the fire with an ounce of cinnamon, but you should 
add the cinnamon when you strain the almonds, then take the doves and roast 
them, and when they are about half roasted, take them from the fire and cut 
them into pieces, and then cook the sauce with half a pound of sugar in the 
sauce, always stirring with a wooden spoon, and when it is cooked place the 
doves along with the other birds or hens or cocks, all cooked in this way, 
then remove the fat from the pot and add it to the sauce with the doves, and 
then prepare the serving bowls; you can place four pieces of bird in each 
bowl and put sugar and cinnamon of the best kind on top; and thus is a 
perfect mirrauste made."

A sauce with squash seeds (possibly New World):
"Calabacinate, Which Is Squash Seeds: Take squash seeds, and peel them so 
they are white like almonds; and grind them in a mortar with the same amount 
of blanched almonds mixed all together; and when they are all ground thin 
them with good chicken stock and pass it all through a strainer; and put it 
in a pot and add as much sugar as seems good to you; and cook it until it is 
very thick and then prepare the dishes and sprinkle sugar over them.  This 
pottage can be prepared with just the seeds of squashes; and is very good 
for passions of the kidneys; with sugar."


The translations are my own; unfortunately I haven't done any redactions 
yet.  I'm just trying to get the darn thing into English!  I hope this helps 
some; I can send more if you e-mail me privately.

Saludos,

Vicente


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