[Sca-cooks] Tur-duc-kin
Stefan li Rous
stefan at texas.net
Mon Oct 22 21:58:05 PDT 2001
Selene replied to me with:
> Stefan li Rous wrote:
> > I think we've discussed a period equivalent to the Tur-duc-kin recipe
> > several times. The most recent time was the camel which was then stuffed
> > with a series of animals. There was some question though as to whether
> > this particular recipe had actually been done.
> >
> > I also think the camel version is probably a little too much for a
> > family gathering. :-)
>
> Depends on which family. Here in the Altavia Home For Wayward Boys, it's beginning
> to look like a dam' good idea. Now, where can we mug a camel?
Well, I went looking in the Florilegium for the recipe I was thinking of
(sheesh, there are more mentions of camels in there than I expected.
Including the p-sex-msg file! :-)).
I did find this similar recipe, but not for a camel:
> Roast Calf, which was made for the Sayyid Abu-L-'Ala in Ceuta
>
> Take a young, plump ram, skinned and cleaned; open it deeply between
> the thighs and carefully take out all the entrails that are in its
> belly. Then put in the interior a stuffed goose and into its belly a
> stuffed hen and in the belly of the hen a stuffed pigeon and in the
> belly of the pigeon a stuffed thrush and in the belly of this a small
> bird, stuffed or fried, all this stuffed and sprinkled with the sauce
> described for stuffing; sew up this opening and place the ram in a hot
> tannur and leave it until it is browned and ready; sprinkle it with
> that sauce and then place it in the body cavity of a calf which has
> been prepared clean; sew it up and place it in the hot tannur and
> leave it until it is done and browned; then take it out and present
> it.
>
> mar-Joshua ibn-Eleazar ha-Shalib
> Stephen Bloch
--
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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