SC - A Dilemma on what to cook for Dinner-HELP!

[ana l. valdes]

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Return-path: Mordonna22 at aol.com
From: Mordonna22 at aol.com
Full-name: Mordonna22
Message-ID: <3c2d9146.24ebaa64 at aol.com>
Date: Wed, 18 Aug 1999 02:19:16 EDT
Subject: For submission to the Chronus Draconum
To: colum1 at home.com
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Here is my test article, as you asked.

Mordonna

Period Recipes
by Mordonna the Cook

>From =93ANCIENT COOKERY - From A MS. In The Library Of The Royal Society -
Arundel Collection, no. 344 p. 175 - 445=94 as found in A Collection of=20
Medieval and Renaissance Cookbooks first compiled by Duke Cariadoc of the Bo=
w=20
and The Duchessa Diana Alena with later additions by several hands. Sixth=20
edition, volume I.  Copyright 1991 by David Freidman. =20

This MS is dated 1740, and claims to be a copy of a MS from an early 15th=20
century text found in the Library of the Royal Society.

Stewet Beef to Potage.
p. 432-435, no. 306

Take faire ribbes of beeff, or elles take other gode beef, and smyte hit on=20
peces, and wash hit clene and do hit in a pot, and put therto a lytel watur,=20
and a gode dele wyne and take onyons ynogh, and mynce hom, and do therto, an=
d=20
gode herbes, cut hem smal and put therto: and take bred stepet in brothe, an=
d=20
draw hit thurgh a streynour, and do hit therto, and coverr hit wel, and let=20
hit wel sethe: and do therto poudre of cloves and maces, and colour wyth=20
saunders: and in the settyngs down do therto a lytel vynegur medelet wyth=20
pouder of canel; and serve hit forthe, and do therto raisynges of Corance.

My translation:
Take fair ribs of beef, or else take other good beef, and smite it in pieces=
,=20
and wash it clean and do it in a pot, and put thereto a little water, and a=20
good deal of wine; and take onions enough, and mince them, and do thereto,=20
and good herbs, cut them small and put thereto; and take bread steeped in=20
broth, and draw it through a strainer, and do it thereto, and cover it well, =20
and let it well seethe; and do thereto powder of cloves and mace, and color=20
it with saunders; and in the setting down do thereto a little vinegar meddle=
d=20
with powder of cinnamon, and serve it forth, and do thereto raisins of=20
Corinth.

My redaction:
2 lbs. boneless round roast, cut into 1=94 pieces
1 teaspoon salt
1/2 cup water
2 cups sweet red wine
1 large onion, chopped fine, or minced
1/4 cup parsley, chopped fine
4 slices wheat bread
1/4 cup beef broth or bouillon
1 teaspoon ground cloves
1/4 teaspoon ground mace
1 teaspoon saunders powder (red sandalwood)
1/4 cup red wine vinegar
1 teaspoon ground cinnamon
1/4 cup raisins

Wash beef, and place in a large Dutch oven or heavy saucepan.   Add salt,=20
water, wine, onions, and parsley.  Process bread in food processor until=20
ground fine, add broth.  Add to pot with beef.  Cover.  Let boil 30 to 45=20
minutes.  Add cloves, mace, saunders.  Remove from fire and add vinegar and=20
cinnamon.  Serve with raisins sprinkled over the top.

Comments:
I added salt, although the original does not mention it, because early=20
recipes commonly do not mention salt even though it was used, according to=20
Tallivant,  and this savory dish would seem to need a bit of salt.   Next=20
time I do it, I=92ll probably add the raisins to the pot a few minutes befor=
e=20
removing from heat.

end

Mordonna the Cook is head cook for House Warrior Haven.  She is from late=20
sixteenth century Ireland and can read and write.  She has studied all the=20
great chefs of history.  She is a widow.  She is the alter ego of Anne=20
Francoise DuBosc, an early 14th century French noblewoman who can neither=20
read nor write, and who has never learned to cook. =20
Pat Griffin is a customer service tech for Conair Corporation, an avid cook,=20
and has been in the Society for three years and four Estrellas.

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