Asado de Abutarda (Braised Bustard)

Ingredients

• a bustard
• half a pint of wine vinegar
• a few small onions
• a couple of carrots
• two calf's feet blanched and boned
• a pinch of cloves
• a pinch of peppercorns
• a pinch of aromatics
• moisten with white wine to about half their height
• thin slices of fat bacon

Method

1. 1

   Hang the bustard till tender but not high, dress it, and remove the tips of the wings and neck.

2. 2

   Divide the thighs from the back and the back from the breast.

3. 3

   Lard with fat bacon, season with spices, and soak in wine vinegar for 24 hours.

4. 4

   Line a stockpot with bacon, onions, and carrots, add blanched calf's feet, and layer the bird on top.

5. 5

   Cover with bacon, moisten with wine, and stew for 6-7 hours.

6. 6

   Serve garnished with vegetables and strain the stock, thickening with Spanish sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 237. The excerpt below is the record exactly as published.

Asado de Abutarda. (Braised Bustard.) Hang till tender but not "high" ; then dress, and remove tip of wings, and cut off the neck; divide the thighs from the back, and the back from the breast; lard them with fat bacon, season with pepper, salt, aromatic spices, and a crushed point of garlic ; put in an earthen pan, pour over half a pint of wine vinegar, and soak for twenty-four hours, turning every few hours. Line the bottom and sides of a stockpot with thin layers of fat bacon, slice a few small onions and a couple of carrots over the bacon, on which lay two calf's feet blanched and boned. Sprinkle with a pinch each of cloves, peppercorns, and aromatics, and then put on top of all the backbone, legs, and breast, previously drained ; again sprinkle with spices, moisten with white wine to about half their height, and cover all with thin slices of fat bacon

Cook this with the app: pantry check, scaling, and the assistant.