[Sca-cooks] Hello, Intorducing myself

Robin Carroll-Mann rcarrollmann at gmail.com
Wed Dec 9 11:51:13 PST 2009

On Wed, Dec 9, 2009 at 2:18 PM,  <edoard at medievalcookery.com> wrote:
> I haven't seen any medieval sources that have a recipe even remotely
> similar to what you're describing.  Turkey is of course problematic in
> that it's a new-world animal (perhaps swan or goose could be used as a
> substitute), but even putting that aside, none of the recipes I recall
> used a *whole* animal as a stuffing for another.  Chopped or ground meat
> was sometimes used.
> Given that my focus of research is England and France from about 1000 to
> 1500, there may be something from other regions or time periods.

*buzz*  Alex, I'll take medieval Spanish cuisine for $800, please.

I don't know if this is in the Florilegium, but I posted a message a
while back to this list about instructions in an early 15th c. carving
manual for stuffing a roast, gilded calf with whole roasted fowls,
also a sheep or goat stuffed with small birds.

The Anonymous Andalusian Cookbook, which is from 13th c. Muslim Spain,
has some similar recipes, including the only recipe I've seen that is
close to a turducken (ie., with multiple beasts each inside the next,
like Russian nesting dolls).

Roast Calf, which was made for the Sayyid Abu al-'Ala in Ceuta[6]

Take a young, plump lamb, skinned and cleaned. Make a narrow opening
between the thighs and carefully take out everything inside of it of
its entrails. Then put in the interior a roasted goose and into its
belly a roasted hen and in the belly of the hen a roasted pigeon and
in the belly of the pigeon a roasted starling and in the belly of this
a small bird, roasted or fried, all this roasted and greased with the
sauce described for roasting. Sew up this opening and place the ram in
a hot tannur and leave it until it is done and browned. Paint 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

I don't know why the recipe title says "Roast Calf", but the recipe
itself begins with a lamb.  Scribal error?

Brighid ni Chiarain

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