SC - SCA cordials ......Rum?

[Mordonna22@aol.com]

Ras wrote:
>>>
Ostrichs are mentioned in Apicius and several recipes are given. They
are originally from Africa and were imported and raised in Rome. I see
no problem with seeing them at a medieval feast considering the trade
with the Mideast. 
<<<

Coming from the other edge of the timeframe to the Middle Ages, ostrich
is also mentioned in Rumpolt's cookbook (1581, fol. LXIIIIb: "Vom
Strausz/ vnd was darausz zu machen sey", 'About the ostrich and what can
be made of it').

At the end of the passage Rumpolt says:

"Vnd es wirts mancher essen fu:er Kalbfleisch".
'Many people will take the ostrich dish for a dish of calf'
(remember the story with the dog/lamb; sorry, couldn't resist).

And then:

"Vnnd von einem Strauss kan man so viel Speise zurichten/ als von einem
Kalb".
'And you can prepare as many (the same kind of) dishes from an ostrich
like from a calf'.

Thus, Rumpolt refers back to his own long, actually _very_ long calf
section with its 59 recipes.

This section with the calf recipes is now happily webbed due to the
laborious work of Martina Grasse at:
http://www.uni-giessen.de/~g909 (option "Alte Kochbuecher", then
"Rumpolt", then "Vom Kalb").

But to come back to the ostrich: Are there recipes for ostrich from
_medieval_ sources? After all, Apicius is a roman source, and Rumpolt is
an early modern source.

Anyway: enjoy the calf-recipes, translations are to follow in the
upcoming millennium,

Thomas

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