SC - Period Sausages

[Robin Carroll-Mann]

> At 7:43 AM -0500 1/15/99, Margo Farnsworth wrote:
> > Does anyone know of a source for period  sausage recipies?

I have a Spanish recipe for one type of sausage; I do not know how 
useful it will be for a Scottish feast.

from: "Libro del Arte de Cozina" (Spanish, 1599)

"Salchicas for Summer"
[note: salchicas are a particular kind of suasage.]

Take a piece of veal, from the shoulder or the leg, and if it were 
from the shoulder, remove those nerves, and chop the veal very well 
with a good piece of bacon, and chop it all together, and take your 
sheep intestines and wash them very well with your water and salt, 
and season the meat very well with pepper, ginger and nutmeg, 
and little clove, because it is bitter, and a little fennel, breaking it, 
and first clean it, and cast it into this same meat, and stuff it inside 
the intestines, and tie them like salchicas, and then roast them 
and garnish them with small boneless loins of mutton upon a sop, 
or however the official desires.

In service,
Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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