SC - Outlands A&S Recipes Italian

[Aldyth at aol.com]

Recipes for A&S Collegium April 8, 2000 as interpreted by Mistress Aldyth 
Trefaldwyn

Epulario, Or,  The Italian Banquet   Translated from the Italian into 
English,  A.I. 1598


To Make Good Sausseges

To make good Sausseges or Port of other flesh, take both of the leane and fat 
together without sinew and mince it very small, if you have ten pound of 
flesh, put therto a pound of salt, two ounces of Fennell seed, and two ounces 
of Pepper grosse beaten, and mingle them together, and so let it stand the 
space of one day, then take guts well washed and made clean, and fill them 
with the meat, then dry them in the smoke.


Sausage Patties

1 pound ground pork
2 ounces pork suet
2 ounces salt
¼ ounce fennel seed
¼ ounce course ground black pepper
2 drops liquid smoke (optional)

Mix the liquid smoke into the pork suet.  Mix the ground pork, the suet, and 
the spices together.  Place in a closed container in the refrigerator for 24 
hours.  Before cooking, form into patties.  If the pork was not previously 
frozen, you may freeze the patties and use within 3 months.  Otherwise, cook 
the patties on medium heat, turning frequently, for about 10 minutes or until 
juices run clear and the sausage meat is white.

Yield 6-8 patties


Epulario, Or,  The Italian Banquet Translated from the Italian into English,  
A.I. 1598

To Fry Gourdes or Pompeons

Take Gourdes and make them very cleane, then cut them in thinne peeces, an 
dlet them boile one waunie, then take them out and dry them and salt them, 
rouling them in floure, that done, fry them in good oile, then take them off 
the fire, and take a little Garlik and crummes of bread and stampe them 
together with a little verjuice, then straine it and put this sauce upon the 
gourdes, it will be food if you put nothing but Verjuice, Fennell seed and a 
little basil, and if you will have it yellow, cast saffron into it.

Fried Squash

1 pound squash, washed and cut into thin slices
1 clove garlic, crushed
¼ cup flour
2 TBSP Sea salt
¼ cup bread crumbs
¼ cup Balsalmic vinegar
1 TBSP fresh basil leaves, crushed
¼ pound butter

In a 2-quart saucepan, bring 1- ½ quarts of water to a rolling boil.  Place 
the sliced squash, and boil gently over medium heat for 5 minutes.  Remove 
from heat and drain the squash, placing squash on paper towels to dry.  Cast 
the salt on the squash.  Toss the squash with the flour until coated.

In a large frying pan, melt the butter.  Add the garlic and basil.  When the 
garlic starts to turn brown, add the squash.  Fry until the squash turn brown 
on the edges (about 3 minutes).  Remove the squash from the pan with a 
slotted spoon.  To the roux, add the bread crumbs and vinegar.  Remove from 
heat.  To serve, place the squash in the serving bowl and garnish with the 
roux.

Serves 4-6

Epulario, Or,  The Italian Banquet Translated from the Italian into English,  
A.I. 1598

To Make a Tart of Red Cherries

Take the Reddest Cherries that may be gotten, and take out the stones and 
stamp the cherries in a mortar.  Then take red Roses chopped with a knife and 
a little new Cheese and some old cheese well stamped with Sinamon, Ginger, 
Pepper, and sugar.  And all this mixed together, adde there to some eggs 
according to the quantity you will make and with a cruste bake it in a pan, 
and being baked straw it with sugar and rose water.

1 pound Cherries, pitted and mashed
1 red rose, petals only
¼ cup cream cheese
¼ cup romano cheese
¼ tsp. Cinnamon
½ tsp. Ginger
¼ tsp. coarse ground black pepper
¼ cup sugar
2 eggs, beaten
Rose water

Pastry:
¼ cup lard
1 cup flour
¼ tsp. salt
¼ cup cold water


Rub the lard into the flour mixed with the salt.  Add the cold water to make 
the crust, and roll out.  Cut and put into a deep dish pie shell.  Pre heat 
oven to 350.

In a large bowl, combine the cherries, rose petals, cream cheese, romano 
cheese and the spices and sugar and mix very well.  Add the beaten eggs, 
folding in at first, then mix briskly.  Place the mixture into the pie shell 
and bake in a 350-degree oven for 40 minutes, or until the top starts to 
brown.  Remove from oven and cool, garnishing with a little castor sugar and 
rose water.  Serve at room temperature.