Sherry at Zeres de la Frontera, shipped as "oloroso,"
"amoroso," "vino de pasto" and "amontillados" of varying
ages and dryness.
Aragon: Full bodied, rich in color, sunny of flavor. Carinena
is light red and exquisite.
102 THE EUROPEAN COOKBOOK
Basque : The staunch wine of the Basques is produced in great
quantity and mostly drunk at home. (See note on the
Basque kitchen.)
Catalan : Beautiful wines, shipped to South America and known
in England as Catalan or Spanish Port. As popular as Ali-
cante in the Spanish wine-shops, of which there is a chain
called Bodegas in London.
Castile: La Mancha is a classic brand, light in color and won-
derful in bouquet. The Muscatel of Juencaral is exceptional.
Grand wines also of the Tagus, from Arganda del Rey,
North of Madrid, to Talavera, de la Reyna.
Ciudad Real : Val del Penas, sweet white wines and reds strong
in alcohol, popular in the nearby capital, Madrid.
Cordoba: Montilla wines, and Manzanilla, which is Amontil-
lado sherry when aged.
Galicia : The excellent Rivadavia and Tuy.
Granada: Marvellous Malagas, heavy sweet dessert wines that
keep a century and grow drier with age. Malagas are also
tinctured with bitters, chiefly quinine, and bottled under the
name of Quinados, which make splendid aperitifs.
There are three grape crops a year at Malaga; the first
is made into raisins, the second into a dry white wine con-
sumed locally, and the third into the several types to which
we are accustomed, varying from common muscatel to the
extraordinary Tears of Christ made from the first drippings
of the grape.
The mellow Paj arete of Ronda is another celebrity in the
Malaga section.
Mallorca: This now touristy isle was formerly famed for its
excellent malvasias.
SPANISH 103
Minorca : Alba Flora, white and light, celebrated for its bouquet.
Alcyor, dark red and distinguished, but never exported
because, like some people, it can't stand a sea voyage.
Murcia: Ordinary rough reds, of which Cartagena is the best.
Navarra : Roncesvalles, and others little known abroad, because
of the great home demand.
Rioja: Four types, Alta Rioja, Baja Rioja, Alauesa and the
widely known Haro.
Tarragone: Tasty ruby-red Prioratos.
Valencia : Red dry wines, chiefly distilled into a brandy, sweeter
than the French.
Now, having partaken of sufficient wine, the luncheon is
finished with postres (dessert) the standard one being custard
(eggs again), for after alcohol sweets are not relished. Cheese
and fruit are more generally served, the cheese nothing to brag
about, but the native fruits good, especially Seville oranges, which
the English import for their marmalade. Tangerines, wonder-
ful nectarines, Valencian melons, Malaga raisins, grapes, Jordan
almonds, preserved watermelon rind.
Each district in Spain has its cheese specialty, made from
the milk of cows, goats, or sheep. There is the smoky product
of San Simon; the fresh, curdy, La Montana cheese; the tetilla,
soft and buttery, of Galicia; Cabrales, a sharp, fermented cheese;
Mancha cheese, wrapped in straw and soaked in oil, too rich to
be eaten without wine; Burgos cream cheese, and a host of less
renowned varieties.
The entire cheese is brought to the table, to be cut according
to taste, and is an invariable course at the mid-day meal. Cheese
is never served at a formal Spanish dinner.
The coffee is black and bitter, but the assortment of liqueurs
104 THE EUROPEAN COOKBOOK
Page 42
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sherry at Zeres de la Frontera, shipped as "oloroso," "amoroso," "vino de pasto" and "amontillados" of varying ages and dryness.
Aragon: Full bodied, rich in color, sunny of flavor. Carinena is light red and exquisite.
Basque : The staunch wine of the Basques is produced in great quantity and mostly drunk at home. (See note on the Basque kitchen.)
Catalan : Beautiful wines, shipped to South America and known in England as Catalan or Spanish Port. As popular as Alicante in the Spanish wine-shops, of which there is a chain called Bodegas in London.
Castile: La Mancha is a classic brand, light in color and wonderful in bouquet. The Muscatel of Juencaral is exceptional. Grand wines also of the Tagus, from Arganda del Rey, North of Madrid, to Talavera, de la Reyna.
Ciudad Real : Val del Penas, sweet white wines and reds strong in alcohol, popular in the nearby capital, Madrid.
Cordoba: Montilla wines, and Manzanilla, which is Amontillado sherry when aged.
Galicia : The excellent Rivadavia and Tuy.
Granada: Marvellous Malagas, heavy sweet dessert wines that keep a century and grow drier with age. Malagas are also tinctured with bitters, chiefly quinine, and bottled under the name of Quinados, which make splendid aperitifs.
There are three grape crops a year at Malaga; the first is made into raisins, the second into a dry white wine consumed locally, and the third into the several types to which we are accustomed, varying from common muscatel to the extraordinary Tears of Christ made from the first drippings of the grape.
The mellow Paj arete of Ronda is another celebrity in the Malaga section.
Mallorca: This now touristy isle was formerly famed for its excellent malvasias.
Minorca : Alba Flora, white and light, celebrated for its bouquet. Alcyor, dark red and distinguished, but never exported because, like some people, it can't stand a sea voyage.
Murcia: Ordinary rough reds, of which Cartagena is the best.
Navarra : Roncesvalles, and others little known abroad, because of the great home demand.
Rioja: Four types, Alta Rioja, Baja Rioja, Alauesa and the widely known Haro.
Tarragone: Tasty ruby-red Prioratos.
Valencia : Red dry wines, chiefly distilled into a brandy, sweeter than the French.
Now, having partaken of sufficient wine, the luncheon is finished with postres (dessert) the standard one being custard (eggs again), for after alcohol sweets are not relished. Cheese and fruit are more generally served, the cheese nothing to brag about, but the native fruits good, especially Seville oranges, which the English import for their marmalade. Tangerines, wonderful nectarines, Valencian melons, Malaga raisins, grapes, Jordan almonds, preserved watermelon rind.
Each district in Spain has its cheese specialty, made from the milk of cows, goats, or sheep. There is the smoky product of San Simon; the fresh, curdy, La Montana cheese; the tetilla, soft and buttery, of Galicia; Cabrales, a sharp, fermented cheese; Mancha cheese, wrapped in straw and soaked in oil, too rich to be eaten without wine; Burgos cream cheese, and a host of less renowned varieties.
The entire cheese is brought to the table, to be cut according to taste, and is an invariable course at the mid-day meal. Cheese is never served at a formal Spanish dinner.
The coffee is black and bitter, but the assortment of liqueurs