[Sca-cooks] Questions in prep for a spanish feast

[jenne at fiedlerfamily.net]

Thanks to everyone who has helped with my questions so far...

Hi, I've got more questions...

First of all, when a recipe in the Anonymous Andalusian calls for 'meat'
can I use beef instead of lamb or kid? Or was beef used extremely rarely?

Second of all, for my Jewish course, would it be an awful stretch to serve
challah bread with it? I see bread with eggs and braided doughnuts in the
text-- and the feast will have a little booklet that explains where I
might have had to do some major interpreting. I have a friend who makes
absolutely wonderful challah and given that the Jewish course is going
to have to involve some creative adaptation to begin with...

Third, I know people refer to a certain period islamic recipe as being a
sort of ancestor of baklava. Can anyone point me to this recipe? I know
it's in part of the 100s of pages I've been searching through and probably
in the Florilegium but I'm getting overwhelmed.

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
 "in verbis et in herbis, et in lapidibus sunt virtutes"
(In words, and in plants, and in stones, there is power.)