[Sca-cooks] Anahita's Adalusian lamb sausage redaction?

[lilinah at earthlink.net]

Stefan wrote:
>Anahita said:
>  > Not to forget the Anonymous 13th Century Adalusian cookbook which
>  > has at least two, and possible a couple more.
>  >
>  > I made one about a year ago - lamb flavored with, among other
>  > ingredients, lavender, albeit without casings, as it is hard to find
>  > non-pig casings in small quantities (i found lamb casings for 40-45
>  > dollars US which i was told was enough for 50 lb of meat - a lot more
>  > than the 8-15 lb i have made). The recipe is not on my website.
>
>Perhaps the one below, which you posted last year, is this recipe?

Indeed that's it!

Thanks! i lost all messages i'd saved in the fatal drive crash of 
late February 2004. I had made these for a private SCA feast in a 
neighboring principality - i made a mix of 13th c. Andalusian and 
modern Moroccan recipes. I don't even have a list of all the dishes i 
cooked for the feast. And i really wanted to make some of them again.

For the Double Laurel Vigil, i made my old Andalusian meatball 
recipe, altering it by adding lots of fresh mint along with the fresh 
cilantro (this was actually the first time i made it - the other 
times i used the recipe i had other people make it).

And along with the Andalusian Mustard Sauce, i made an olive oil-wine 
vinegar-murri dressing, as suggested in many recipes. I used Japanese 
soy sauce in place of murri, based on Charles Perry's remarks that he 
made murri *from scratch* the fermented barley way, and that it 
tasted like soy sauce. I note that several recipes in the Andalusian 
cookbook said NOT to use "fake" murri (i really need to check the 
exact wording, since that is not it). I added smashed garlic, not 
onion, since i decided to do it at the last minute and didn't have 
anymore onions on hand, but did have garlic. I thought it was great 
on the lamb.

Anahita