Below you will find two recipes (first in an older version of Spanish than you are used to and then in Modern English) from Recetario de Dominga de Guzmán (Recipe Book of Dominga de Guzmán), compiled around 1750.
In the first of two recipes for braised fowl the dish is simply titled “Morisco” to indicate Muslim origins—although the ham and the sausage are obviously Christian, not Muslim. The second, is called “Mestizo” or “mixed.”
In a brief essay of 250-350 words, explain what has changed and why in these two recipes that is reflected in the names?
To answer this question, you will need to read this short article on the spice trade: A Taste of Adventure (The Economist, 12/17/98).
Your grade for this essay will depend on how specific you are in your use of evidence from both recipes and the article.
Be sure to provide evidence in the form of well integrated direct quotations. Remember, however,
that your
quotations from the sources should be no more than 10 words.
Morisco
Se pica cebolla muy menudita, oregano, yerbabuena, perejil, se muele un pico de ajo con cominos y se echa en lo picado, se le echa sal y manteca y se pone a freir, se sancochan las gallinas y se ponen a asar y asi que es frito lo picado, se le echa un poco de caldo de la carne y se endurecen unas yemas de huevo y se muelen en un metate con azafran mojandolas con vino y vinagre; luego se deschechas en el aves doradas, jamon, chorizo y se dejan cocer, luego se le echa clavo, canela, pimienta, alcaparras y alcaparrones, tornachiles, oregano, seco en los platos y aceite.
Chop onion very fine, oregano, mint, parsley, grind a pinch of garlic with cumin and add it to the chopped spices, add salt and butter and begin to fry, parboil the chickens and put them to roast and when the chopped spices are fried, you take a little meat broth and thicken some egg yolks and grind them on a millstone with saffron wetting them with wine and vinegar, then put it in the golden bird, jamon, chorizo ??and let cook, then pours cloves, cinnamon, pepper, capers and caper berries, tornachiles, oregano, serve in plates without accompaniments with oil.
Mestizo
Se pican jitomates y se ponen a freir con sal y manteca y asi esta bien frito se sazona con todas las especias; se muelen chiles anchos remojados y bien desvenados con ajo y cominos y bien deschecho se echa sobre el jitomate frito, se le echa mas manteca, sal, oregano y se deja cocer muy bien; luego se le echa la carne cocida y el caldo en que se cocio, cebollas cocidas aparte y bien lavadas, jamon, chorizos, aceitunas y demas cosas que acompanan a esto, vino, vinagre y buen aceite.
Chop tomatoes and fry them with salt and butter and fry them so they are nicely seasoned with all the spices, grind ancho chiles, deveined and well soaked with garlic and cumin until absorbed, pour on fried tomato, add more butter, salt, oregano and cook very well, then you take the cooked meat and broth in which it was cooked, cooked onions aside and well washed, ham, sausages, olives and other things that accompany this, serve with wine, vinegar and good oil.
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