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From the Brick Spoon
Roast of Kings
by Euriol of Lothian
From An Anonymous Andalusian Cookbook of the 13th Century. translated by Charles Perry. From A Collection of Medieval and Renaissance Cookbooks (Fifth Edition), edited by David Friedman and Betty Cook.
Recipe for the Roast of Kings
Take half a lamb with its breast, sprinkle it with three dirham of pepper and as much of caraway, three spoonfuls of water and a stalk of fennel, two spoonfuls of oil and as much of murri, some Chinese cinnamon, some rubbed thyme, four beaten eggs and sufficient salt. Put the lid on the pot and send it to the oven, and when it is done and browned, present it and it has an extremely good aroma.
I prepared this for the Southern Shores Jingles Feast, December AS XXXI.
The quantity below serves eight.
| 2 Ibs. Boneless Leg of lamb 1 tsp. caraway 1 Tbs. water 2 tsp. murri 1/2 tsp. thyme |
1 tsp. pepper 1/3 stalk of fennel 2 tsp. oil 1/4 tsp. cinnamon 1 egg |
Combine all ingredients except for meat and baste meat with mixture. Roast in covered pan (350° F), basting every 15 minutes until the lamb is cooked.
A recipe for murri is provided in Miscellany. by Cariadoc and Elizabeth. I omitted the salt in the final recipe for murri is a sauce saturated with salt. If you are not inclined to make the murri, substitute 1 tsp. of salt for the murri.
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