The Entrance of King Ferdinand II of Aragon and Queen Isabella I of Castile in Granada
The Entrance of King Ferdinand II of Aragon and Queen Isabella I of Castile in Granada
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Vigarny, Felipe
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La Belle Cuisine - More Pork Recipes

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Vincent Price's Roast Pork Castilian Style

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."

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 Alcazar, Segovia, Castile Leon, Spain
Alcazar, Segovia, Castile Leon, Spain
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Thompson, Paul
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Roast Pork Castilian Style
Antigua Casa Sobrino de Botín, Madrid, Spain
A Treasury of Great Recipes
By Mary and Vincent Price, 1965, Grosset & Dunlap

Rare and Out of Print Books

Out of Print, Used & Rare

“…the Antigua Casa Sobrino de Botín is pure Spanish from its long and grandiloquent name to its vaulted ceilings and tile decorations…
”In the sixteenth century, when Madrid was scarcely more than a trading post
for merchants from all over Spain, an inn stood on the spot where Botín is
now. Even then the inn enjoyed a local fame for its stone oven, from which
the aroma of roasted meat wafted across the marketplace…

“This is Botín’s famous recipe for cochinillo asado, roast suckling pig, which
we prefer to do with fresh ham for several reasons…”

Serves 12

Fresh ham
Butter or shortening
Bay leaves
Dry thyme
White wine
Sweet paprika

1. Preheat oven to moderate (350 degrees F.)
2. Score the skin and fat of a fresh ham weighing from 12 to 14 pounds.
Place in a shallow roasting pan (in Spain they use an oval earthenware
one) and rub the skin with 4 tablespoons butter or shortening.
3. Mix: 3 bay leaves, crumbled, 3 cloves garlic, minced, 1/2 teaspoon dry thyme, 2 tablespoons chopped parsley, and 3 tablespoons minced onion. Sprinkle mixture over meat.
4. Sprinkle meat with: juice of 1 lemon, 1/3 cup white wine, 2 tablespoons sweet paprika, and 2 teaspoons salt.
5. Roast the meat for 1 1/2 hours. Remove fat that has accumulated in
the pan.
6. Add to pan: 1/3 cup white wine and 1 cup water. Continue to roast for
3 1/2 to 4 1/2 hours longer, or a total of 25 minutes per pound, basting
every half hour with the liquid in the pan.

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