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Meat Casserole (Cazuela De Carne)
De Nola no. 124
You must take meat and cut it into pieces the
size of a walnut, and gently fry it with the fat of
good bacon; and when it is well gently fried, cast
in good broth, and cook it in a casserole; and cast
in all fine spices, and saffron, and a little orange
juice or verjuice, and cook it very well until the
meat begins to fall apart and only a little broth
remains; and then take three or four eggs beaten
with orange juice or verjuice, and cast it into the
casserole; and when you wish to eat, give it four or
five stirs with a large spoon, and then it will
thicken; and when it is thick, remove it from the
fire; and prepare dishes, and cast cinnamon upon
each one. However, there are those who do not
wish to cast in eggs or spice, but only cinnamon
and cloves, and cook them with the meat, as said
above, and cast vinegar on it so that it may have
flavor; and there are others who put all the meat
whole and in one piece, full of cinnamon, and
whole cloves, and ground spices in the broth, and
this must be turned little by little, so that it does
not cook more at one end than the other. And so
nothing is necessary but cloves and cinnamon,
and those moderately.
[Another recipe from this book says: “all
manner of fine spices, which are: good
ginger, and good cinnamon, and saffron, and
grains of paradise, and nutmeg, and mace...”]
1 ½ lb lamb ¼ t cinnamon at end
1 slice of bacon fine spices:
1 ½ c chicken broth ⅛ t ginger
15 threads saffron ¼ t grains of paradise
2 T verjuice ⅛ t mace
2 eggs ½ t cinnamon
1 T more verjuice ⅛ t nutmeg
Cut the meat into bite sized pieces. Fry the
bacon to render out the fat; fry the meat in the
bacon fat (more like simmering because of
liquid from the lamb) for about ten minutes.
Add broth, fine spices, saffron, and 2 T
verjuice, cook for an hour and a quarter until
only a little liquid remains. Beat 2 eggs into
the additional 1 T verjuice, add to casserole,
cook another couple of minutes. Serve with a
little more cinnamon sprinkled over.
34
Cow's Meat
Anthimus p. 11
Cow's meat however, steamed and cooked in a
casserole should be eaten, in a gravy. First, it
should be put to soak in one water, and then it
should cook in a reasonable quantity of fresh
water, without adding any water as it cooks, and
when the meat is cooked, put in a vessel about a
half mouthful of vinegar, and put in the heads of
leeks and a little pennyroyal, parsley root, or
fennel, and let it cook for an hour; then add
honey to half the quantity of the vinegar, or
sweeter according to taste. Then let it cook on a
slow fire, shaking the pot frequently with the
hands, and the sauce will well season the meat.
Then grind: pepper fifty grains; costum and
spikenard, a half solidus each; cloves, one
tremissis. All these grind well in an earthen
mortar, add a little wine, and when well ground,
put into a vessel and stir well, so that before it is
taken from the fire it may warm up a little and
put its strength into the gravy. Moreover, where
there is honey, or must, or caroenum, put in one
of these as it says above, and do not let it cook in
a copper kettle, but in an earthen vessel; it makes
flavor the better.
1 ¾ lb beef 2 t honey
3 c water 2 T wine
3 leeks ½ t pepper
4 t vinegar ½ t cloves
1 t fennel seed 1 t spikenard
(or pennyroyal or parsley root)
Cut beef into 1" pieces. Bring beef and
water to a boil, turn down heat to low and
cook covered 45 minutes. Wash and slice
leeks, using only the half starting at the white
end. Grind fennel seed and add vinegar,
honey, leeks and fennel to stew. Cook
uncovered on moderate heat one hour. Grind
pepper, cloves, and spikenard (we don’t know
what “costum” is) together, add wine and
grind some more. Put this with stew and cook
ten minutes and serve.
As spikenard is related to lavender, we
have used lavender when we could not get
spikenard.