SC - Return of the Dread Recipe Challenge

[marilyn traber]

Philip & Susan Troy wrote:

> 26  Hares in Papdele. Take hares; perboile hem in gode broth. Cole the
>
> broth and waisshe the fleyssche; cast a3eyn togydre. Take obleys o6er
> wafrouns in defaute of loseyns, and cowche in dysshes. Take powdour
> douce and lay on; salt the broth and lay onoward & messe forth."
>
> As stated elsewhere, and for reasons stated elsewhere, I have
> substituted numerals for various Middle English characters. Read "gh"
> for the "3" and "th" for the "6".
>
> Hint: loseyns are a flat pasta similar to lasgna. Pappardelle are a
> type
> of broad (1 inch?), long noodle, like giant fettucine, still eaten in
> Italy today, which may or may not be what the recipe is talking about.
> I
> honestly don't know for sure.

Take a brace of rabbits[2 or 3] clean and draw them. Place into a 6 qt
stock pot with 3 qts water[enough to cover], add 1 bouquet garni of bay,
parsley, thyme and basil wrapped in gauze and tied well with a thread.
Place into the water 5 or 6 cleaned whole carrots, 2 large onions with 4
or 5 whole cloves stuck in to hold them, simmer for 30 minutes. Remove
and reserve the bunnies. Strain the stock, boil down by 3/4, add the
boned bunny meat, bring back to heat and use as a sauce over noodles.

It does not specify the condensing of the stock into sauce, but it does
not specify thickening either. You might use crumbs and condensing to
get a thicker sauce, or just crumbs. Since it says to cool the broth,
they probably used crumbs or bread crusts soaked in wine. I did it all 3
ways with chicken[just the cooking part, not the noodles] and just the
broth strained is a bit watery for over noodles, but it is a good base
for a soup. The thickened ways is a bit more like fricasse-which i do
like more for a feast, more filling.

It does not specify whitch type of court bouillion, just broth. I
defaulted from a modern court bouilion where the aromatics are diced and
made before poaching the meat to a more stewing type of preparation,
with cloves stuck whole into onions-that way you can more easily fish
them out to be dried and reused. I picked the herbs in the bouquet garni
to reflect personal taste- i don't like sage, which is common for game
animals- i chose cloves, and i like basil better than rosemary. I dont
specify which form of noodles, I would probably use my pasta mill and
make something on my own rather than try to get something commercially.
I was also thinking it would be good with juniper berries and currants
in the cooking stock, they woould ballance out the flavor nicely on
rabbit.

margali

who now has 3 days of lunches ready for work- and my co-workers are
puzzled by my hobby, but they like pot luck fridays!

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