Like Roderick says - "FOODDD!!!"

Gwen · Post by **Gwen** » Thu Jul 24, 2003 10:51 pm

OK, so talk to me big guy.......ya wanna talk food?

BTW, do you me and the wife have a date to talk sharp pointy things and pots and fire and stuff?

Gwen, seductively dangling the key to the wine cellar....

HugoFuchs · Post by **HugoFuchs** » Fri Jul 25, 2003 5:04 am

Some Deer Recipes:

#1) English, late 15th century from MS Pepys 1047

The sydes of A dere of hye grece Rostyde
Washe the sydes of A dere do A way þe fyllets do them on A
broche and rost them put them on the broche Auvterwards and a payne crose
wyse Take rede wyne poder of pepyr and salt and baste them ther with tyll
ther be enowgh & have a charcuye under to kepe that fallys down and
wash hym ther with A gayn then serve hit forth.

The sides of a very fat deer roasted.
Wash the sides of a deer. Take out the filets & put them on
a spit and roast them. Put them on the spit outerwards and a loaf of bread
crosswise. Take red wine, powder of pepper and salt, and baste them with
this until done. Have a charger underneath to keep the drippings. Baste
again with the drippings then serve it forth.

#2) English, 1545 from A Propre new booke of Cokery

To bake Veneson.
Take nothing but pepper and salte
but let it have inough
and if the Veneson be lene lard it through with bakon.

To bake Venison.
Take nothing but pepper and salt but let it have enough and if the
Venison be lean lard it through with bacon.

A Venison roast
Pepper
Salt
Bacon
Rub the roast well with salt & pepper; place in a large roasting
pan, roaster, or Dutch oven. Lay slices of fatty bacon on top of the meat,
and roast until done.
Like many modern recipes for venison, this one uses bacon as a roasting
accompaniment, which not only adds extra flavor and necessary fat to the
lean meat but also helps remove some of the "gamey" taste of wild meat
that many people dislike.

#3) English, 1545 from A Propre new booke of Cokery

To roest Veneson.
Rosted Veneson must have vinegre suger and sinamon / and butter
boyled upon a chafyng disshe with coles / but the sauce maie not be to
tarte and then laie the veneson upon the sauce.

To roast Venison.
Roasted Venison must have vinegar sugar and cinnamon and butter
boiled upon a chafing dish with coals but the sauce may not be too tart
and then lay the venison upon the sauce.

Butter
Vinegar - red wine or cider would probably be best
Sugar
Cinnamon
Roasted venison
Prepare the venison according to the recipe To bake Veneson. In a small
saucepan, melt the butter. Season with the sugar & cinnamon, and add
enough vinegar to create just a slightly tart taste. Heat thoroughly. Spoon
some of this sauce on a serving platter, then lay on slices of the roasted
venison. Serve with extra sauce in a small serving bowl.

#4) English, 15th century from Harleian MS. 279

Venyson in Broth
Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an
strayne the same water thorw a straynoure in-to a potte, an caste ther-to
Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and
a lytyl Red wyne caste there-to; an thanne latte it boyle tyl it be y-now,
& serue forth.

Venison in Broth.
Take ribs of venison, and wash them clean in fair water, and strain
the same water through a strainer into a pot, and add there-to Venison,
also Parsley, Sage, powder pepper, Cloves, Mace, Vinegar, and a little
red wine add there-to; and then let it boil until it is done, & serve
forth.

Venison ribs in wine

Venison ribs
Parsley, chopped
Sage
Black Pepper
Cloves (powder)
Mace
Red Wine Vinegar
Red Wine
1. Place the ribs in a large pot and cover with water.
2. Bring to a boil.
3. Add all spices, vinegar, & the red wine & return to a boil.
4. Reduce heat to a simmer.
5. Adjust seasonings to taste; be sure that it tastes slightly tangy
with the vinegar and wine.
6. Continue simmering until the venison is completely cooked.
7. Serve forth!
Note:
You may serve the ribs with or without the broth.

<center>OR</center>

Venison Soup

1 pound venison, beef or pork ribs
2 pounds venison, beef or pork
4 C water
1/2 C dry red wine
1 T wine vinegar
2 T parsley, finely minced
1/4 tsp sage
1/4 tsp black pepper
1/8 tsp cloves
1/8 tsp mace
Salt to taste
1. Trim the fat from the ribs, and trim and cut the rest of the meat
into bite-sized pieces.
2. In a large pot, bring water to a boil. Add venison or other ribs,
reduce heat, and simmer, covered, for forty-five minutes. Remove ribs,
allow to cool, and cut the meat into bite-sized pieces.
3. Return the rib meat to the pot, and add all other ingredients. Return
to the boil, reduce heat, and simmer, covered, for half an hour more, or
until all the meat is cooked through. Serve in individual bowls.
Serves four to six.
Note:
Even though it is not specifically mentioned, boil the ribs to make
the broth for the soup, and add the rib meat to the pot as well. Add salt
to taste.

#5) English, 15th century from Harleian MS. 279

Piper for Feel and for Venysoun
Take brede, and frye it in grece, draw it vp with brothe and vinegre:
caste ther-to poudre piper, and salt, sette on the fire, boile it, and
melle it forthe.

Pepper Sauce for Veal and Venison

2 slices firm white bread
3/4 C beef or other broth
1/4 C wine vinegar
1 T ground black pepper
Salt to taste
Butter for frying
1. In a frying pan, melt butter, and fry the slices of bread until they
are golden brown. Crumble them into small pieces.
2. In a bowl, combine bread crumbs with broth and vinegar. Allow it
to stand for half an hour, and then whisk the mixture smooth.
3. Put this mixture in a saucepan, and, over medium heat, bring it to
a boil, reduce heat, and simmer, stirring frequently, for five minutes.
Serve with roasted meat.
Yields one cup of sauce.
Notes:
This is a variant of a popular type of sauce called pevorade; it goes
well with red meat.

#6) German, from The Ambras Recipe-Collection of Cod. Vind. 5486

Rechhawbt
Wildu machen ein gut essen von eim rechhawbt, so sewd ez, daz prat
da von vall, vnd daz hack. Dar zu mach ein gehackt von fleasch, vnd misch
ez vnder einander, vnd nim dann die hirren pain, dy zway. Do tun daz hiren
ein, vnd vmblasch sy mit eyne plat von ayren, vnd daz gehack slach vber
dy andern pain, vnd prat sy dann, vnd wurcz sy dann, vnd versalcz nicht,
vnd wen sy gepraten, so gib sy pratnew, oder mach ein ziseindel dar vber,
oder In pfefferlein, etc.

Roe's Head
If you wish to make a good dish from a roe's head, simmer it until
the meat falls off the bones. The meat is then chopped to a mousse. Mix
it with other chopped meat. Then take the two brain bones, arrange the
deer brain between them and cover them with an omelette. Cover the other
bones with finely chopped meat. Then spice the dish and roast it, taking
care not to add too much salt. Serve the roe's head with a ziseindel or
a light pepper sauce.

6) German, 14th century (1345 - 1354) Daz buoch von guoter spise {Ein Buch von guter Spise}

Von einer hirz lebern.
Ein hirzes lebern sol man braten vf eime roste, die man lange behalten
wil, vnd sol die duenne schniden zvo schiben. vnd nim einen reinen honicsaum,
den suede. vnd nim denne yngeber vnd galgan vnd negelin, die stozze vnder
ein ander vnd wirfe sie dar in. vnd nim denne ein faz oder eine schaf,
dor in du ez wilt tuon, vnd waschez gar rein vnd guoz dor in ein schiht
honiges vnd lege denne ein schiht lebern vnd also fuerbaz. vnd legez faste
vf ein ander vnd setze daz hin.

Of a deer liver
One will roast a deer liver on a grill, which (grill) one wants
to keep a long time. And will cut the dark to slices. And take a clean
liquid honey and boil it. And then take ginger and galingale and cloves.
Pound them together and throw them therein. And then take a tub or a jar
in which you want to put this dish. And wash the tub very clean. And pour
the finished honey in it. And then lay a finished liver and also still
more (layers). And lay wide on the other and set that out.

1 1/4 lbs. deer liver, defrosted
1 lb honey
2 tsp ginger (or to taste)
1 tsp galingale (or to taste)
1/4 tsp cloves (or to taste)
Broil the liver for about 5 minutes on each side. Let it cool enough
to handle and remove the blackened skin. Slice the liver into 1/4 in. slices
and set aside. Warm the honey on medium heat until runny. Add ground spices
and heat a few minutes to combine the flavors, stirring well. Layer the
honey and deer liver slices in a clean serving dish. And set that out.

7)German, 14th century (1345 - 1354) Daz buoch von guoter spise {Ein Buch von guter Spise}

Ein kluoge spise.
Diz ist ein kluoge spise. ein hirn sol man nemen vnd mel vnd epfele
vnd eyer vnd menge daz mit wuertzen vnd striche es an einen spiz vnd bratez
schone vnd gibz hin. daz heizzet hirne gebraten. daz selbe tuot man einer
lungen, die da gesoten ist.

A clever food
This is a clever food. One should take a brain and flour and apples
and eggs and mix that with spices and spread it on a roasting spit and
roast (it) fine and give out. That is called roasted brains. One does the
same to a lung that is boiled.

8)German, 14th century (1345 - 1354) Daz buoch von guoter spise {Ein Buch von guter Spise}

Von einem gerihte von lebern.
Man sol nemen ein lebern vnd herte eyer, die sol man stozzen in
eime moerser. vnd daz sol man mengen mit luterm trank oder mit wine oder
mit ezzige vnd sol ez malen in einer senf-muelen. vnd nem zwiboln, die
solt du sueden mit smaltze oder mit oele, daz sol man giezzen ueber vische
oder ueber wiltpret. Noch dirre wise mahtu vil anders dinges machen.

Of a Dish of Liver
One should take a liver (presumably cooked) and hard eggs. One should
pound them in a mortar. And one should mix that with claret or with wine
or with vinegar and should grind it in a mustard mill and take onions,
which you should cook with fat or with oil. One should pour that over fish
or over wild meat. In this same way, you may make many other things.

9)English, 1420 - 1440, Sloane MS. 1986

Anoþer maner for noumbuls.
Take þe noumbuls of þe veneson,
In water and salt þo wasshe hom sone,
And in 'twynne waters, þou schalt hom sethe;
Grynd bred and peper with ale full smethe;
With þe secunde brothe þou temper hit mun,
And hew þy noumbuls alle and sum;
And boyle þy sew, do hom þer inne,
Of þys mater þer, no more ne myn.

Another manner for numbles [entrails].
Take the entrails of the venison,
In water and salt then wash them soon,
And in two waters, you shall seethe them;
Grind bread and pepper with ale quite smooth,
With the second broth you must mix it,
And hew your entrails all and some;
And boil your broth, put them therein,
Of this matter there, no more nor less.

To make venegur manede. Line 9, "turne to venegur be dene". The word
be dene, bydene, etc., occurs repeatedly throughout the manuscript. According
to the C.O.E.D. it occurs often in M. E. poetry to fill the measure and
to provide a rhyme, as it does here. For the most part it means "anon",
or "by and by", etc., and should be considered to have no value as a cookery
instruction in these recipes.

10)English, 1420 - 1440, Sloane MS. 1986

Roo in a Sewe.
Take þo roo, pyke hit clene forthy;
Boyle hit þou shalt and after hit drye;
Hew hit on gobettis, þat ben smalle,
Do hit in pot withalle;
Kest wyn þerto, if þou do ry3t,
Take persole and sawge and ysope bry3t,
Wasshe hom and hew hom wondur smalle,
And do þerto hit þou schalle,
Coloure hit with blode or sawnders hors.

Venison in a broth.
Take the venison, pick it clean therefore;
You shall Boil it and after dry it;
Hew it in gobbets, that are small,
Put it in [a] pot withal;
Cast wine thereto, if you do right,
Take parsley and sage and hyssop bright,
Wash them and hew them very small,
And put it thereto you shall,
Color it with blood or coarse saunders.

This recipe contains an odd number of lines, to the effect that the
last line has no rhyme. The corresponding recipe in A Noble Boke Off Cookry
(p. 115) also calls for pepper, ginger, and cloves. Our forgotten line
should probably have been "With peper gynger and cloves hit fors". There
was no space set aside in the MS. for the additional line.

11)English, 1420 - 1440, Sloane MS. 1986

Sawce fore vele and venysone.
Take brede and frye hit in grece þou schalle,
With brothe of venegur drawße hit withalle,
Kast powder of gynger anon þer to
And peper, and sethe þo
And messe hit forthe; a sawce hit is
For vele and venyson, iwys.

Sauce for veal and venison.
Take bread and fry it in grease you shall,
With broth of vinegar strain it withal,
Cast powder of ginger anon thereto
And pepper, and seethe then
And serve it forth; a sauce it is
For veal and venison, truly.

"with brothe of venegur". Brothe in this instance does not refer the
cooking liquid of the meat; it refers to the vinegar. Brothe was sometimes
used more generally to mean any liquid that was boiled, brewed or cooked,
melted snow, sea-water, etc.

12)English, 1420 - 1440, Sloane MS. 1986

To save venysone fresshe over þe ßer.
Yf þou wylle kepe þe tayle of a dere
Fresshe in seson over þo ßere,
Or oþer venesone yf þat hit nede,
Þus schalt þu do, I wot in dede;
Presse oute þo blode, for anythyng
Þat is cause for grete rotyng;
In erþyne pot þou shalt hit pyt
And feyre hony do into hit;
To þo hony stonde over þo flesshe
Too fyngurs thyke for harde or nesshe;
With leder þo mouthe þen schalt þou bynde,
Kepe hit fro ayre, son or wynde,
In cofer, or huche or seler merke.

To save venison fresh over the year.
If you will keep the tail [end] of a deer
Fresh in season over the year,
Or other venison if that it need,
Thus shall you do, I know indeed;
Press out the blood, for anything
That is cause for great rotting;
In earthen pot you shall put it
And fair honey put into it;
Till the honey stand over the flesh
Two fingers thick for hard or soft;
With leather the mouth [of the pot] then shall you bind,
Keep it from air, sun or wind,
In coffer, or hutch or cellar dark.

The flesh is being preserved raw by immersion in honey. I do not recommend
you try this recipe as it is written. If you must try it, please parboil
the meat and pasteurize the honey first. This recipe contains an odd number
of lines, so that the last line "In cofer, or huche or seler merke" is
left without a rhyme.

13)English, 1420 - 1440, Sloane MS. 1986

For to save venysone fro restyng.
Take venesone when hit is new slayn,
And cover hit alle with ferne playn
Þat no wynde enter þer to;
And whenne þou hast covered hit so,
Lede hit home, selor hit lay
Þat wynde ne sone ne ughe hit may;
Dresse hit wele and wassh hit clene,
Sythen, lay hit in water alle by dene,
Þer in be half a day to lye;
Þenne take hit oute on flore to drye,
Þenne after take salt a quantité;
Boyle hit in clene water so fre,
And kele hit, þat he be bot lue,
And þerin wasshe þy venesone true,
And let hit lye þerin thre dayes
And thre ny3htes, by any kyns wayes;
Then take hit oute of þat water,
Salt hit wyth drye salt, alle in fere.
And do hit in a barel þenne;
Þe barel staf ful as I þe kenne,
Stop wele þo hede for wynde and sone,
For hit wylle payre þo venysone.

For to save venison from becoming rancid.
Take venison when it is newly slain,
And cover it all with fern plain
That no wind enter thereto;
And when you have covered it so,
Carry it home, [in] sollar it lay
That wind nor sun ne ughe hit may; [may not make it disgusting or loathsome]
Dress it well and wash it clean,
Then, lay it in water all anon,
Therein [it should] be [left] half a day to lie;
Then take it out on floor to dry,
Then after take salt a quantity;
Boil it in clean water so free,
And cool it, that he is but warm,
And therein wash your venison true,
And let it lie therein three days
And three nights, by any kind of ways;
Then take it out of that water,
Salt it with dry salt, all together.
And put it in a barrel then;
The barrel crammed full as I teach you,
Stop well the head for wind and sun,
For it will damage the venison.

This recipe can also be found in Douce MS. 257 (CoI, p. 73, #57), where
the instructions are more complete. Once we have placed the meat in the
soller, we wash it in clean water and leave it soaking in clean water for
half a day. Then we are to take it up and lay it on hurdles to dry. (This
is a much more sanitary option than in our version, where we are instructed
to lay the meat on the floor.) After it has dried, we are to soak the meat
in a brine "so salt als water of [th]e see and moche more" for three days
and nights, then we dry it, rub it with dry salt, and pack it tightly in
barrels. The barrels are then covered against sun and air.

14) German, 1553, Das Kochbuch der Sabina Welserin

Jtem ain aingemachten rechschlegel ain brie dariber zu machen
Spickt jn woll vnnd prat jn vnnd mach ain gúte brie dariber/
nim ain rainfal vnnd ain kersseltz vnnd zertreibs mit
dem rainfel/ vnnd rest ain lezelten jn ainem schmaltz vnnd
schneidt gút siesß epffel, mandel/ negellach, rerlach, jmber,
weinber, pfeffer, ziwiben vnnd lasß alles anainander sieden,
wan dú es an wilt richten, so geúß die brie dariber/ jtem es
jst aúch gút schweinskopff also ainmachen, so seúdjn jn
zwaý tail wasser vnnd das trittail essich, den haimischen
kopff macht auch also

To make a sauce in which to put a haunch of venison
Lard it well and roast it and make a good sauce for it.
Take Reinfal and stir cherry syrup into it,
and fry Lebkuchen in fat and chop good sweet apples, almonds,
cloves, cinnamon sticks, ginger, currants, pepper and raisins and let it all cook together.
When you want to serve it, then pour the sauce over it. It is also for marinating a boar's head.
Then cook it in two parts water and one third vinegar.
The head of a pig is also made in this manner.

15)German, 1553, Das Kochbuch der Sabina Welserin

Hirschin wirst zú machen
Nim die leber vnnd lúngen vom hirsch, aúch gút bret
vnnd das faist vom hirsch, aúch speck, gewirtz, saffera, jmber
vnnd múscatblie, hack das alles vnnderainander vnd seúd
die wirst jn ainer aigen brie.

To make venison sausage
Take the liver and the lungs from a red deer, also good roast meat
and deer fat, bacon, spices, saffron, ginger and mace as well,
chop it all together and cook the sausage in a suitable broth.

16)German, 1553, Das Kochbuch der Sabina Welserin

Ain pasteten von wilbret
So nempt von ainem hirsch den hindern schlegel vnnd
thaitt jn zú 3 basten, das bainig jst darnach gút zú wilbretsúpen,
last darnach die 3 stúck zú der pastetten geherent ain
gúten súdt thon/ darnach thiets heraús vnnd legts aúff ain
teller oder jn ain múlter vnnd saltzts vnnd pfefferens woll
vnnd landt ain nacht also darin ligen/ darnach macht ain
taig von rúgem mell an, erstlich schit vngefarlich ain fierling
mell aúff den disch vnnd thiet jn ain pfannen vngeferlich 3
seidlen wasser/ vnnd ain pfúnd schmaltz vnd landt es anainander
ergan vnnd machen es sieden vnnd schittens darnach
an das mel, bis es gnúg jst/ vnnd macht nún ain
starcken taig vnnd arbait jn woll, nempt darnach ain wenig
taig daruon, vngefarlich den dritten tail, vnnd welglet 2
bletz, jn massen jr bastetten machen miessen oder wellen,
darnach thiet das wilbret aúff den vnndern blatz vnnd diet
darnach den andern blatz obenaúff vnnd fommierents, wie
jrs geren haben welt, darnach nempt ain beutel vnnd
bestreicht vnnden den taig an dem ort, trúckt darnach den
andern taig daraúff, damit das nichts heraúsrin/ machts
darnach mit den eissellen vnnd zwicklens, wie jrs geren habt,
vnnd schiechts jn offen.

A game pie
Take a hind leg from a red deer and divide it for three pies, the
bones are good afterwards for game soup. Then boil the three pieces, which
are for the pies, well, after which take them out and lay them on a platter
or in a trough and salt and pepper them well and let them lie there overnight.
Afterwards mix a dough out of rye flour. First pour about a quarter pound
of flour on the table and put into a pan about one quart of water and one
pound of fat and let it dissolve together and bring it to a boil and pour
it afterwards on the flour, until it is sufficient, and make then a strong
dough and work it well. After that remove some dough, about one third,
and roll it out into two rounds, according to how many pies you need or
want to make. Next put the game on the bottom round and put afterwards
the top round on it and shape it, however you would like to have it. After
that take a bag [of water ] and spread the bottom crust on the edges. Afterwards
press the top dough onto the bottom so that nothing runs out, arrange it
with a small knife and crimp it, however you would like it, and shove it
in the oven.

17)German, 1553, Das Kochbuch der Sabina Welserin

Ain mostertsenff
Stosß mandel klain vnnd treibs dúrch ain saúber peúteltuch
mit ainem essich/ so haist mans ain weissen senff/
wan jrs gelb haben welt, so gilbts, so múgt jrs geben an kelberfiesß
oder hirschin fiesß.

A mustard
Pound almonds small and strain them with vinegar through a clean
cloth bag, then it is called white mustard. If you would have it yellow,
color it yellow, then it can be served with calves's or deer feet.

18)German, 1553, Das Kochbuch der Sabina Welserin

Welt jr ain wilbret lang behalten
Wan es ain gantzer hirsch oder rech jst, so ziechet es aús
vnnd thent das jngewaid heraus vnnd henckens jn ain keller,
da kain lúfft darzú mag, darnach miest jrs all tag jnwendig
vnnd aúswendig mit wein bestreichen, vnnd thiet nesslen
oder deýmenten darein, wan jrs mit wein jnwendig aúsweschet,
miest jr wider frisch kraút dareinlegen, so bleibts
gar lang, wan es dan nún ain stúck von ainem wilbret jst,
legts jn ain múlter vnnd frisch nesslen vnnd deymenten darúnder
oder dariber vnnd bestreichts all tag mit wein.

If you would preserve game for a long time
When it is an entire red or roe deer, then skin it and take out
the entrails and hang it in a cellar without any drafts. After that you
must baste it every day, inside and out, with wine. And put inside it nettles
or mint. When it is washed out inside with wine you must lay in it fresh
herbs, then it will keep for a long time. When it is just a piece of game,
however, then lay it in a trough with fresh nettles and mint over or under
it and baste it every day with wine.

19)German. c. 1581, Ein New Kochbuch

Würst von Hirschendarm.
Nimm den Hirschendarm
unnd lasz ihn sauber auszschleimen
ist er feiszt
unnd nicht Weidewundt
so lasz es daran
Nimm die innwendigen Braten
und das feiszt
so bey den Nieren ligt
und ein wenig Ochsenfeiszt darzu
So wird es desto wolgeschmacker. Denn das Hirschfeiszt ist gar herb
unnd hart
wenns kalt wirt
unnd wenn mans isset
bleibet es einem an Gaumen hengen
Ist aber besser
man nemme Speck darzu
und hack es durcheinander mit dem Hirschfleisch
mach es ab mit Gewürz
Pfeffer und Ingwer
schlag Eyer darunter
und füll den Darm damit
bindts zu mit einem Spagat
und wirff in in heisz gesotten Wasser
und lasz ihn gar in die Statt sieden
legs auff einen Roszt
unnd breuns ab
auff allen beyden seiten
gib es darnach trucken auff ein Tisch
dasz fein warm ist. Und solche Würst kanstu kochen
es sey gelb oder weisz
Pettersilgen Wurzel
oder grünen Kräutern
auch mit einer guten Rindtfleischbrüh seindt sie wolgeschmack
Magst sie auch in einem Pfeffer zurichten
auch die Därm zerschnitten
und mit den Sülzen gegeben
auch auff Ungerisch
dasz sie gefüllt seyn mit Eyern und Reisz
wie man die Ochsendäm füllt.

Sausage of venison intestine.
Take the venison intestine
and clean it well (remove the slime)
(if) it is whole
and not (damaged?)
so leave it together
Take the inner roasts
and the fat
that is near the kidneys
and also some ox fat thereto
so it will be tastier. Then the venison fat is strong and hard when
it is cold
and when one eats it
it catches in the gums
It is better
(if) one takes bacon
and mix (hack) it with the venison (meat)
season it with spices
pepper and ginger
beat eggs thereunder
and fill the intestine therewith
tie it shut with a string
and throw it in hot boiled water
and let it simmer in this way
lay it on a rack
and burn (roast) it off
on both sides
give it (serve it) dry to the table
that it is nice and warm. And you can cook such sausage
be it yellow or white
parsley root
or green herbs
also with a good beef broth is it welltasting
If you like you may prepare it in a pepper (sauce?)
also the intestine cut up
and added into the brawn
also in (the) Hungarian (manner)
that it is filled with eggs and rice
as one fills an ox intestine.

20) Italian, 15th century, Ms. Biblioteca Casanatense No. 225

Ciuiro overo sauore negro a cengiaro.
Se tu [voy] fare savore negro a porcho
salvazo, toy la carne soa ben cocta e ben
batuta e ben pesta in mortaro, e toy medola
de pan ben arsa che sia ben negra e
ben mogliata in aceto e ben macinata per
si e ben colata e mescolata con la carne
macinata, e metige pevere longo, e melegette,
e zenzevro, e ben pesto queste tre cosse a
lo speciale, e mectile suso il savore con aceto
e con brodo magro de la carne, e meti a
bolire questo savore per si in uno vaso.
Questo savore de' essere negro e possente de
specie e agro da aceto.
Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai
fare lo savore de la carne soa similmente
come quella dauante ed è bono.
Ciuiro a carne de cavriolo o de livore
alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del
porcho salvazo, e se tu dà questa saluaxine
calde, uole metir in lo savore; e se sono frede
metigele.
________________________________________
Ciuiro or sauce black to ash gray for boar
If you want to make sauce black take the meat that is well roasted/cooked
and well beaten to a paste in a mortar, and take the middle of bread well
scorched (toasted) until it is well black and then soaked in vinegar and
well broken so that it is well sieved and mix it with the meat broken,
and put in long pepper and grains of paradise and ginger and well grind
these three things to a smooth (powder) and put it above the sauce with
vinegar and with lean broth of the meat, and put to boil this sauce that
is in a vase (a similar term vasellame, means crockery or plate, this seems
to be a specific cooking vessel). This sauce should be black and
strong with spices and sharp with vinegar.
Ciuiro no translation could be found context indicates another
word for sauce. Dish almost becomes a stew more than a sauce, the
boar is cooked and then mashed and mixed with a sauce.
Sauce or relish for hind (deer, venison) etc.
If you want to make meat of hind (venison) boiled, you can make
the sauce of the meat the same as that previous and it is good.
Sauce for meat of roebuck or of hare
Boil or roast for the best that you want, etc. Make similar
to that said above for the boar, and if you put this dish hot you want
to put it on the sauce and if it is cold mix them.

21) Italian, 15th century, Ms. Biblioteca Casanatense No. 225

Gelatina de zaschuna carne.
Se tu voy fare bona gellatina d' ognia carne:
de carne de porcho salvazo, toy arechie e
piede et ogni cossa, e caponi, e starne, e
turdi, e lepore, e cavrioli, e fasani; tole
queste cosse e miti queste a fogo in parte
d' aqua e parte de aceto; e quando bolle et
è bene spumate, metigi specie e pevere e
cenamo, e zenzevero, e zaverano non pestà
insiema, che se chosa tanto quanto con la
carne. E quale carne ch' è imprima cocta,
traila fuora, se gli romagnisse o arecchie, o
pedi, mentre ch' è pocha sustancia. [...] Quando
è trate tutte le chosse fuora, polveriza tutta
la carne di specie, e toy la gelatina da focho
e lassala repossare, e toy lo zafarano e
distemperalo con el zello, e conza la carne entro
lo vaso la che tu voy che la staga con foglie
de lauro, e miti suso questo zillo, e colla
lo gillo et zafarano con stamengna. Quando
è collato sopra la carne, toy specie dolze e
stempera con questo medessimo zello, e
gettalo sopra, e vole essere colorito e ben
vermeglia; e mitige ananze a bolire del sale
quelo che se convene, e serà bona e bella
gelatina.

Jelly of whatever meat.
If you want to make a good jelly of any meat: of meat of pork of
the woods (boar), take ears and feet and each thing, and capons and partridge,
and thrush, and hare, and roebuck (venison), and pheasant, take these things
and put these to the fire in part water and part vinegar and when they
are boiled and well skimmed, put spices and pepper and cinnamon and ginger
and saffron not beaten together, that you choose is enough with the meat.
And when the meat it is enough cooked pull it out, until remains the ears
and the feet until it is of enough substance. When it is pulled all
these things from, pulverize all the meat and spices, and take the jelly
from the fire and let it stand, and take saffron and temper with jelly
and place the meat into a vessel that you want that is lined with bay leaves
and put over this jelly and strain the jelly and saffron with wool (through
a cloth). When it is strained over the meat, take sweet spices and
mix with this same jelly and pour it above, it should be colored and good
yellow, and put with to boil from that which is come together, and it will
be a good jelly.

Yes I've got a couple marks that shouldn't be in there, I'll fix them later

Thomas H · Post by **Thomas H** » Fri Jul 25, 2003 5:49 am

mmmmmmmmmm
that sausage of venison intestine sounds rathr tasty.
(for my pig)

------------------
coelum non solum(heaven not earth)

Roderick · Post by **Roderick** » Fri Jul 25, 2003 8:32 am

Food - Good.

I'm checking with the Coopers to see if I can dig a fire pit in the back of my merchant space. If not I'll whip up a raised fire pit. Not that it will stop us, but since I'm not swinging a hammer much right now...

Other improvements that are due to my shoulder are, Hot showers in camp, New shoes and pattens, new display racks for merchandise and perhaps some cooking utensils...

Gretchen remebered the title to the book you recomended and had picked it up at the used book store several months back on a forgotten whim! Next is to find a few target recipes that fit into our diet restrictions. Those are low carb, and relaxed vegitarian.

Any suggestions or links to circa 1390's or so cooking implements? I can do the regulr old wrought iron spit and forks thang. But I'd rather spend the time wisely. I've got the MoL "The Medieval Household" to start with.

Roderick

P.S. Hasn't anyone told you about feeding strays? ;-)

Gwen · Post by **Gwen** » Fri Jul 25, 2003 10:07 am

cooking utensils...
flesh hook, skimmer and fire poker are indispensible!

Any suggestions or links to circa 1390's or so cooking implements?
Country?

I can do the regulr old wrought iron spit and forks thang.
"spitting" requires an awful lot of time and energy -not- to produce beef jerky, if you know what I mean. If you shoot for pottages, you can leave them to bubble on or near the fire, stir occasionally and you'll still have something edible if someone stops you to chat on the way back from the privy, and noone else thinks to stir the pot.

On the other hand, this is a really good recipe for the spit as they cook super-quick; you can also braise them as the recipe suggests if your kitchen help leaves you stranded:
---------------
ALOSED BEEF

Braised herbed beef rolls

These are a mild but flavorful dish which was very popular, based on the number of recipes for similar dishes found in the texts.

Take lyr of beef; cut hit in lechys. Lay hem abrode on a bord. Take the fatte of motton of of beef, herbys & onions hewyn small togedyr, & strew hit on the leches of beef with pouder of pepyr & a lytyl salt, & roll hit up theryn. Put hem on a broch; rost hem. Yf thu wilte, thu may endore hem & make hem a service; or els put hem in wyn, and halfe so much of fresh broth, & do hem in a pot togedyr with hole clovys, macys, herbes & onions hewyn small, with poudres, safron & salt; aley hit up with sauce ginger or galentyn. Stew hit togedyr and serve hit forthe for a sewe. Ordinance of Pottage

Chop together any combination of onion, celery, garlic and herbs such as rosemary, sage, thyme, parsley, etc. Brush cutlets of beef with melted lard and sprinkle liberally with the chopped herb mix. Season with salt and pepper. Roll up and spit on a skewer for grilling, or tie with thread for stewing. If grilling, string on a skewer shish-kebab style, brush with lard and grill over medium coals until just done. Don't over cook!

If stewing, brown the rolls in butter or oil, and then place into a stew pot with a mixture of half wine / half beef broth, and a bouquet garni of a few whole cloves, mace blades, and peppercorns (tied in cheesecloth, if desired). Chop onion, celery, garlic and herbs into the broth, cover the pot and allow to simmer until rolls are very tender.

Notes: To simplify this recipe, purchase cutlets of beef from the butcher, or have him cut a roast into cutlets for you. Use a fatty cut of meat such as chuck to ensure that the rolls will be tender and juicy. If you do not grow your own herbs, packages of mixed herbs are usually available in the vegetable section.
-------------

The best part about this recipe (aside from the taste!) is that you can make these at home and freeze them. Defrost on site and cook, and you have a super easy, super fast meal that does not require a ton of cleanup. If you wrap them individually, you can remove just as many as you need for each meal and leave the rest frozen.

Hasn't anyone told you about feeding strays?
Yeah they told me but as usual, I didn't listen!

Gwen

Anon001 · Post by **Anon001** » Fri Jul 25, 2003 10:39 am

deleted

Roderick · Post by **Roderick** » Fri Jul 25, 2003 6:55 pm

Ok, Cooking implements. Country of origin? That's more specific than I'd gotten too. I'm most interested in contental Europe. Northern France, Germany, or the low contries. I do love to travel!

For Soups I thought I'd need a tripod and tramel to hang the soup pot from. Help me here with the more appropriate names. Spitting meat does sound to have some dangers, but your recipe above sounds too good to not try. So I can do a tripod that can be re-arrainged into a spit. But of course this is all just brain storming with out any research into the proper equipment. Must go look at the illuminated book on hunting that I just pick up. Perhaps there's some open fire roasting in it.

Off to the shop!

R

Templar Bob/De Tyre · Post by **Templar Bob/De Tyre** » Fri Jul 25, 2003 8:25 pm

<BLOCKQUOTE>quote:<HR>Originally posted by Gwen:
ALOSED BEEF
Braised herbed beef rolls

These are a mild but flavorful dish which was very popular, based on the number of recipes for similar dishes found in the texts....

Gwen

<HR></BLOCKQUOTE>

Gwen:

That's one of the dishes we're going to make at Pennsic! God, I hope it turns out right.

Gwen · Post by **Gwen** » Fri Jul 25, 2003 8:27 pm

Instead of "spit" think "skewer", which is much easier to handle. The recipe says:

"...Put hem on a broch; rost hem.." or "Put him on a skewer; roast him [it]".

If you haven't already bought pots, I'd recommend at least 1 cauldron with legs instead of a poit that needs to hang. Pots that stand are a lot safer than pots that have to hang; they're also much more fuel efficient, easier to work in and less equipment-intensive. If you already have a pot without feet, how about a trivet to set it on over the fire rather than aparatus to suspend it?

I just found out I get to do some cooking this Pennsic, so guess what I'll be making! ;-)

Gwen

Roderick · Post by **Roderick** » Fri Jul 25, 2003 8:45 pm

Gwen,

Where do you recommend purchasing a pot with feet? The modern cast iron pots/dutch ovens I've seen don't have them.

Roderick

Roderick · Post by **Roderick** » Fri Jul 25, 2003 8:47 pm

AH, ignore that. The wife says the cast iron pot we saw today had feet. Really must pay more attention....

R

Templar Bob/De Tyre · Post by **Templar Bob/De Tyre** » Fri Jul 25, 2003 9:00 pm

Here's another meat dish that sounded pretty tasty:

Poume d'oranges

PERIOD: England, 13th century
SOURCE: B. L. Additional 32085
CLASS: Authentic
DESCRIPTION: Pork meatballs made to resemble oranges

ORIGINAL RECEIPT:

1. Poume d'oranges. Ceo est une viaunde ke est apelÃ© pomme de oranges. Pernez char de porc, ne mye trop gras ne trop megre, e festes couper creu, e festes braer en un morter, e metez dedenz le moel de l'oef cru; e pernez le bro, si festes boiller; e puys pernez le blaunc de l'oef e oyngnez vos meinz; e puys pernez hors la char e festes roundes soelez cume oingnun, taunt come vos volez, e festes boiller en cel bro; e puys pernez les hors e metez chescun parmy une broche ke nul ne tuche autre; e puys metez au feu pur rostir; e pernez deus esqueles, e metez le blaunc en une esquele e le moel, e festes oyndre les poumes kaunt it sunt charnis parmy; e pernez sucre e jetez desus kaunt il sunt tret hors de la broche; e puys dressez.

TRANSLATION FROM TWO ANGLO-NORMAN CULINARY COLLECTIONS:

1. Oranges. This is a dish which is called "oranges."
Take pork, neither too fat nor too lean, and cut it up raw; grind it in a mortar and add raw egg yolk; then take broth and bring it to a boil; then take the white of an egg and rub it on your hands; then take out the meat and make round balls, like an onion, as many as you wish, and boil them in the broth; then take them out and arrange on spits so that they are not touching and put them to roast on the fire; and take two dishes and put the white of an egg in one and the yolk (in the other) and coat the "oranges" when they are rolled therein; take sugar and sprinkle it over them when they are removed from the spit, and then serve.

- Hieatt, Constance B. and Robin F. Jones. "Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii." Speculum vol. 61, issue 4 (Oct. 1986): 859-882.

INGREDIENTS:

Â· ground pork, raw
Â· egg yolks, slightly beaten
Â· salt & pepper, to taste (optional)
Â· broth - any sort will do, though we recommend our Gode Broth, made without bread crumbs
Â· egg whites, slightly beaten
Â· additional egg whites & yolks, slightly beaten

DIRECTIONS:

Combine the pork and egg yolks into a malleable mass - use approx. 4-5 egg yolks for every pound of meat. (Since modern tastes prefer salt & pepper, you may add these at this time if you wish.)

The mixture should be the proper consistency with which to make meatballs.

Bring the broth to a soft boil.

Have a bowl of egg whites next to you while you make the meatballs. Dip your hands in the egg white before making each ball, which should be the size of an orange, or an oingnun, an onion. Or, if you prefer, make the meatballs and dip each one in the egg white just before boiling.

Gently boil the meatballs in the broth until just done. Remove and drain.

If it is possible for you to spit roast the meatballs, in a rotisserie or a modern oven, then do so, placing the meat on your skewers, leaving a slight gap between each ball - they must not be touching or you will have difficulty in thoroughly coloring them later on. Roast until they are just beginning to brown.

If you cannot spit roast, place the meatballs on a baking sheet and roast in an oven until they are just beginning to brown.
Thoroughly coat the meatballs in egg white. If using skewers, either dip & roll them in egg white, still on the skewer, or use a pastry brush to paint on the egg; if using a baking sheet, dip each meatball in egg or use a pastry brush.

Return to the heat just long enough for the egg white to set and turn white; this will take only half a minute or so. DO not overcook the white, as it will turn brown.

This makes the inner white coating of the orange peel.

Now coat the meatballs in the egg yolk, the same manner in which you did the whites. (For a brighter, deeper orange color, add a few drops of yellow food coloring to the yolks.) Return to the heat just long enough for the egg yolk to set; again, this will take only half a minute or so. DO not overcook, as the yolk will turn brown and spoil the effect.

Remove the "oranges" from the skewers or baking sheets, sprinkle on a little sugar, & serve.

Serve with Blaunche Escreppes.

Blaunche escrepes

PERIOD: England, 13th century
SOURCE: B. L. Additional 32085
CLASS: Authentic
DESCRIPTION: White crepes or pancakes

ORIGINAL RECEIPT:
2. Blaunche escrepes. E une autre viaunde, ke ad a noun blaunche escrepes. Pernez fleur demeyne e blaunc de l'oef, e festes bature, ne mye trop espesse, e metez du [vin]; pus pernez une esquele e festes un pertuz parmy; e puys pernez bure, ou oile, ou gresse; e puys metez vos quartres deis dedenez la bature pur hastir; e puys pernez cel bature e metez de dunz une esquele, e festes culer parmy cel pertuz dedenz la gresse; e puys festes une escrepe, e puys une autre, e metez vostre dei denz le pertuz de l'esquele; e puys jettez sucre desus les crespes, e dressez celes escrespes od les poumes de oranges.

TRANSLATION FROM TWO ANGLO-NORMAN CULINARY COLLECTIONS:

2. White pancakes. Here is another dish, which is called white pancakes. Take best white flour and egg white and make batter, not too thick, and put in some wine; then take a bowl and make a hole in it; and then take butter, or oil, or grease; then put your four fingers in the batter to stir it; take the batter and put it in the bowl and pour it through the hole into the (hot) grease; make one pancake and then another, putting your finger in the opening of the bowl; then sprinkle the pancakes with sugar, and serve with the "oranges."

- Hieatt, Constance B. and Robin F. Jones. "Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii." Speculum vol. 61, issue 4 (Oct. 1986): 859-882.

INGREDIENTS:

Â· white flour
Â· egg whites
Â· white wine
Â· pinch salt
Â· butter or oil
Â· sugar

DIRECTIONS:
Beat the egg whites until fluffy; beat in enough flour to make a slightly thick batter. Beat in enough wine to thin the batter to a medium consistency, the same as for modern pancake batter. Add a pinch of salt.

In a large skillet or pan, heat the oil or butter.

The medieval recipe has the batter being dropped into the hot oil by use of an improvised funnel, a bowl with a hole in the bottom, the flow controlled by the fingers. You may feel free to use whatever method of making pancakes that you're familiar or comfortable with: ladling from a bowl, pouring from a pitcher, using a modern pancake batter dispenser, etc.

Make as many pancakes as your batter will allow, adding more oil to the pan as needed. Turn the pancake to cook both sides, being careful that, like modern crepes, they stay as white as possible.

When done, sprinkle with sugar and serve with Poume d'oranges.

Guest · Post by **Guest** » Wed Jul 30, 2003 12:11 pm

I made the Chaudume of Salmon from MK for dinner last night as a warm up. Not bad, just wish I had Verjuice. Anyone had a Verjuice connection? California? New Zealand? Australia?

Gretchen

Rev. George · Post by **Rev. George** » Wed Jul 30, 2003 2:17 pm

Verjuice can often be gotten at middleeastern markets, or so i hear.

As for iron pots with legs, you need to go to a camping store. the dutch ovens dold there should have legs.

If you are looking for a potje, the standard "witches kettle" i reccomend Lehmans. While this wont be too helpful for most folks as shipping takes a while, but if you happen to drive near Kidron ohio, they have a store.

-+G