[Sca-cooks] Hello, Intorducing myself
david at vastrepast.com
Wed Dec 9 14:49:41 PST 2009
That is how I do my Turducken for Holiday's.
I make smaller versions using breasts and thighs and such instead of the
First it is much easier than boning whole animals and second it cooks
without the chance of a raw center.
I think I shared the recipe last year on the list.
On 12/9/09 12:35 PM, "Elaine Koogler" <kiridono at gmail.com> wrote:
> I actually did one of the recipes from the Andalusian corpus...though
> circumstances prevented me from using a whole lamb, which meant that I
> couldn't use a whole chicken either. So I used a lamb roast which I
> butterflied and carved out a little of the center (which went to make the
> sausages used further "in"), stuffed it with chicken breasts, then the
> sausages and a kind of "stuffing" that the recipe called for. You do have
> to be very careful to make sure that the thing cooks all the way through,
> even for something smaller like this. But it was a grand success...folks
> seemed to really enjoy it. We had all of the parts made up prior to the
> event, then put everything together, using cooking twine to tie the roast up
> for cooking.
> On Wed, Dec 9, 2009 at 2:51 PM, Robin Carroll-Mann
> <rcarrollmann at gmail.com>wrote:
>> 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
>> 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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