^
Update this timeline entry
Poultry recipes from a Spanish cookbook
Source: Spanish Colonial Recipes #620
Project ID
Chapter
No chapter
Timeline title
Start date
End date
Filename received
Filename assigned
Content
Enable editor
Use plain text
Code entry
Poultry Translation by John E. Worth from: Arte de Cocina, Pastelería, Viscochería, y Conservería, by Francisco Martínez (Barcelona: Imprenta de María Angela Martí viuda, 1763), pp. 23-24. Digital copy on Google Books available. Of All Types of Roasts A turkey should be broiled over a grill, after being well-cleaned, and it should be skewered with two skewers of cane or other wood that will not spoil the taste. Then it should be placed on its roaster, and wrapped in paper, placing beneath the paper some thin strips of bacon; it should be salted, and cloves may be stuck in the breasts, although some do not use them. For the sauce of this turkey, take two ounces of shelled almonds, toasted in a pan, and ground. Roast two hen livers, or that of the turkey, and when they are very dry, crush all of it together, and add two ounces of sugar. When everything is well ground, it should be dissolved in broth that has no fat, and pour it in a small saucepan [cacillo] and cook it in a manner that it boils two or three times, stirring constantly with a spoon. Next strain it through a sieve or cloth, and add a little ground cinnamon and a little lemon juice. This sauce is served cold. A capon is roasted in the same manner, except it does not have to be broiled, or wrapped in paper, or stuck with cloves. The most ordinary sauce that is served for capons is made from pomegranates. This is made in this fashion: take two sour pomegranates for each capon, and remove the seeds and place them in a cloth or sieve and squeeze them with a spoon until they release all the color and sour that they have. Next add two ounces of sugar, a little red wine, and some slices of cinnamon, and three whole cloves, and cook until it is done, and serve it in its little plate [platillo] or bowl [escudilla] cold with this sauce. A roasted capon may be served by toasting chops on the grill, and placing them on some slices of toasted bread. Then make the pomegranate sauce (as is stated), adding more pomegranates and more sugar, and pour it over the top and serve it hot.
Replace existing data with this data
