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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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lamb meat

Mulahwaja

Straight to the recipe A recipe from 1001 nights There are few Europeans who can read and understand Arabic, let alone medieval Arabic, and I am not one of them. That is why the translation in English of the tenth century Kitāb al-Ţabīkh of al-Warrāq from Nawal Nasrallah is so valuable (also literally, the book is quite…

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Filed Under: Middle Ages, Arabian, Main dish, Side dish, With meat Tagged With: rue, lamsvlees, lamb meat, koriander, coriander Gepubliceerd op 15 April 2009Laatste wijziging 9 December 2019

Lamb-chops Pie

Straight to the recipe A Dutch recipe from the eighteenth century To serve lamb on Easter Sunday is an ancient custom. Although this recipe is not specifically intended for an Easter meal, this pie will be a great succes when served on the occasion. With a salad or mixed spring vegetables this is an excellent…

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Filed Under: 18th century, Netherlands, Savoury pastry, Main dish, With meat Tagged With: mushrooms, lamb meat, veal Gepubliceerd op 1 March 2004Laatste wijziging 9 December 2019

Arabian meatballs

Straight to the recipe Tasty tidbits The recipe on this page was prepared, together with Arabian pasties, clareit and medieval wafers, for the opening of an exhibition in the Utrecht University Museum on the medieval text Sidrac. The focus was on the Middle Dutch translation, Sidrac. There is also a late-medieval translation of this text, Sidrak…

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Filed Under: Middle Ages, Arabian, Snack, Side dish, With meat Tagged With: lamsvlees, lamb meat, korianderblad, rue, wijnruit, amandel, almond Gepubliceerd op 27 August 2005Laatste wijziging 9 December 2019

La Varenne’s meat stock

This is the first ‘historical’ recipe for stock on my site. This meat stock is taken from Le cuisinier françois by François Pierre la Varenne, from 1651. It is the opening recipe in the book, a real basic recipe. The stock is made with a lot of meat, and all kinds of it: beef, mutton, fowl. From…

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Filed Under: Technique, 17th century, France, Soup, With meat Tagged With: lamb meat, chicken, beef Gepubliceerd op 27 March 2007Laatste wijziging 2 December 2019

Concentrated veal stock and lamb stock

Concentrated veal stock or jus de veau is a staple in the classic French cuisine. It is used in sauces, seldom if ever as a base for soup. Veal bones are rich in gristle, which results in a stock that forms a jelly when it is cold. However, the resulting jelly is not firm enough…

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Filed Under: Technique, France, With meat Tagged With: lamb meat, veal Gepubliceerd op 12 December 2005Laatste wijziging 25 November 2019

Arab meatballs with aubergines

Straight to the recipe During the caliphate of the Abbasides (749-1258 AD) the Arab cuisine was at its prime. In its heydays the Caliphate spread from modern Tunesia to India. The culinary arts were highly regarded. Poets composed works on their favorite dishes, cookbooks were dedicated to the caliphs. There were also scientific works on the…

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Filed Under: Middle Ages, Arabian, First course, Side dish, With meat Tagged With: yoghurt, lamb meat, lamsvlees, aubergine Gepubliceerd op 1 May 2003Laatste wijziging 24 November 2019

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