SC - chicken recipe

[Karen O]

Thanks a lot, Alessandra di Firenze, for the quotation.

I must confess, that the quoted explanation, "it might have been
so-called because the ingredients were allowed to cook to nearly a mush"
doesn't really convince me. At least in the Rumpolt recipe, much of the
two- or three-days work consists in pre-cooking the different
ingredients to a certain degree, so that everything is _right_ when
finally cooked together with the other stuff in one pot. Rumpolt finally
says:

"... vnnd schaw/ daß du es nicht versieden leßt/ daß du ein jeglich
stück auff ein schüssel besonder kanst anrichten. Denn solche Speiß kan
man nicht lang sieden/ weil sie vorhin fast gar ist" (139b)
'... and take care that you do not let it boil too much so that you can
serve every piece seperately. The reason: such a dish cannot be boiled
very long because it (the ingredients) is pre-cooked before, so that
everything is almost done (before the final cooking in one pot)'.

Of course, this German recipe(s) might not represent the standard type
of preparation.

In addition, Philippa said:
<< ... if it can be verified as being in period, it really looks like
the only case I've heard of where meats and vegetables (other than a few
herbs) are mixed in a stew type thing >>

The German sources (Rumpolt and de Rontzier) are from 1581 and from
1598; and that suggests that original preparations are still older than
that. Anyway, the German recipes are pre-1600 like the 1599-recipe, Lady
Brighid is translating from Diego Granado. -- The Hudspuedt-recipe from
Rumpolt (of Dutch origin), I sent before, is possibly another case of a
stew type thing with meats and vegetables, you have in mind.

T.

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