Chorizo, Gaspacho, Guisado, Aficionado (1802)
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Bapopik at AOL.COM
Sun Apr 7 03:21:33 UTC 2002
TRAVELS IN SPAIN IN 1797 and 1798
by Frederick Augustus Fischer
Translated from the German.
London: T. N. Longman and O. Rees
Pg. 39: ...a very common dish here is giblets stewed in their own gravy.
Pg. 80: ...the _corrida_ or bullfight.
(OED has 1898 for "corrida"--ed.)
Pg. 81: ..._aficionados_ or amateurs...
(OED has 1845 for "aficionado." I didn't realize this was an antedate. I saw at least one more "aficionado" in the book--ed.)
Pg. 98: ...warehouses (_tiendas_)...
(OED has 1845 for "tienda"--ed.)
Pg. 129: Here for the first time the dinner was served by portions, and french rolls and liqueur-wines (vinos generosos) could be had.
Pg. 161: At Madrid the bread and the water are excellent. Of the former there are different kinds, the finest of which is called _pan candial_, and is baked in pounds and half-pounds, in the shape of crowns or small circles, and four-cornered hats: but however white and however agreeable to the palate, it much loads the stomach of those who are not accustomed to it, because the dough is again kneaded with dry flower to render it whiter. Hence for those who desire it a second sort of bread is made called _pan frances_ or french bread, which is a medium between the pan candial and french bread properly so called, but which far surpasses the latter in whiteness.
Pg. 206: The Spanish bill of fare is confined almost to the following dishes: 1. Olla or puchero, consisting of beef, various kinds of vegetables, bacon, and sausages (chorizos) all boiled together: the gravy is eaten first as soup. 2. Pescado, fish dressed with oil and vinegar, or fried (frito). 3. Guisado, a kind of ragout composed principally of fowl. It is dressed with oil in a frying pan and tomates or love-apples are often added. 4. Huevos estrellados, eggs beat up into a kind of omelet, and huevos fritos, eggs fried with butter, both with tomates. 5. Gaspacho, a kind of sour soup made with vinegar, onions, bread, and oil. All these dishes are frequently highly seasoned with pepper, especially pimento, the pods of which still green (pirrentones)(Pg. 207--ed.) are dried or pickled in vinegar. In the southern provinces the muleteers and other travellers generally carry their oil and vinegar in cow-horns, and slices of bacon (presas) in tin cases.
(OED has 1845 for "chorizo." OED used the same 1845 book for "gaspacho." OED has 1841 for "puchero." "Guisado" is not in OED--ed.)
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