SC - Some ground meat recipes

[Christine A Seelye-King]

Molli (and anyone else interested in leftover ground beef),
Here are some ground meat recipes I have saved from past SCA Cook's
posts.  Let me know if one of these looks good.
Christianna
and no cream of mush. anywhere to be seen!

Phlip posted:
Platina,VII 34, "Dish Made From Meat" which could use leftover
boiled beef, if you happened to have some, or you could boil up some
hamburger.

"Cut up boiled lean meat finely, and when it has been cut up, cook it
again
in rich broth for half an hour, first adding bread crust, a bit of
pepper,
and a little saffron. When it has cooled a little, add beaten eggs,
ground
cheese, parsley, marjoram, and finely chopped mint with a bit of
verjuice.
Put these in the same pot, mixed and stirred at the same time, stirring
slowly with a spoon so they do not stick together. The same can be even
done with livers and lungs."

Anne-Marie posted:
Where la Varenne says to "season as it ought", I chose to use some of 
the
seasoning directions in the directly preceding ramequin recipe (V39 p101
"Ramequin of Kidney"). To whit:
You may make tosts of Kidney of veal thus, take the Kidneys, mince it
very
well with some beefe suet, a little Spinage, a few sweet herbs and some
grated bread, season it with nutmeg, beaten cloves, and mace, ginger and
salt, then break in three or four eggs to bind it, then spread it on your
tosts, and pass it through the pan, dish it and put to it the Juyce of
lemons and a little sugar and serve. You may use some Currants if you
please. 

Ramequin of Fleshe  (V40 p102)
Take what meat you will, mince it very small, and after it is minced,
allay
it with an egge, and season it as it ought, rost them in the panne, and
serve with the juice of a lemon.
Our version:
1 1/2 lbs of ground or finely minced meat. Use lamb, or a mix of veal,
beef
and pork, or whatever. 
2 eggs
1 c. coarse bread crumbs
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground clove
1/2 tsp. salt
1/4 tsp. mace
1 tsp. sage (fresh if you have it)
1 tsp. marjoram (fresh if you have it)
2 T minced onion
1/2 lemon, cut into slices for garnish
lemon juice
Combine all ingredients except the lemon and the lemon juice into a loaf.
Bake in a 8x4x2 loaf pan at 350o until done through, about 40 min. to an
hour. until the juices run clear when you stick the loaf with a knife.
Serve with slices of lemon on top, and drizzle the servings with lemon
juice to taste.
Serves 4.

Bruet of Sarcynesse

By Faoiltighearna Ingean Mhic Guarre

For To Make a Bruet of Sarcynesse:

Take the flesh of the fresh beef and cut it all in pieces and bread and =
fry it in fresh grease take it up and dry it and do it in a vessel with =
wine and sugar and powder of cloves, boil it together till the flesh =
have drunk the liquor and take the almond milk and quibibs maces and =
cloves and boyl them together, take the flesh and do thereto and mix it =
forth. (Ancient Cookery, 1381)
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