SC - A proliferation of venison

[Philippa Alderton]

Eleonora Maria Rosalia.  Freiwillig aufgesprungner Granat-Apffel. 
Hausmettel and 	kochrezepte von 1709.  (taken from a hand-written
recipe book of the 16th C.)
	(in Gerrman).  Working on translation.


The roast pheasant recipe says to lard the pheasant, cover with bacon,
and roast.  Serve warm with the the feathers in the wings.


A modern German cookbook cooks the bird at 350* for 30 minutes, first
rubbing the bird inside and out with butter, lemon juice and salt.  Cover
the bird with bacon.  After the 30 min., discard the bacon, turn up oven
to 400*, baste with chicken stock with spices and herbs, Roast for 30
minutes more.  The juices of the inner thigh should run clear and yellow.
 If not, roast for 5-10 minutes more, basting occasionlly.


Renfrow, Cindy.  Take a Thousand Eggs Or More.  A Collection of 15th
Century Recipes.  	Vol. 	I & II.  1991 Privately   printed.



In Vo. II, Pheasant roasted.  Let a pheasant bleed in the mouth, and let
him bleed to death; & pull him, and draw him, & cut away the neck by the
body, & the legs by the knee, & parboil him, & lard him, and put the
knees in the vent; and roast him, & raise him up, his legs & his wings,
as of a hen; & no sauce but salt.  

That's from Douce MS. 55.  Harleian MS. 4016 says his sauce is Sugar and
mustard.


Before finding the SCA, I used to do an oven braised pheasant, but
haven't had game for a while.  

Regards,

Allison
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc

___________________________________________________________________
You don't need to buy Internet access to use free Internet e-mail.
Get completely free e-mail from Juno at http://www.juno.com/getjuno.html
or call Juno at (800) 654-JUNO [654-5866]
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================