SC - "The Medieval Garden"

[allilyn@juno.com]

Here 'tis! <grin> I'm an e-mail pack rat.

Prydwen



>From: "Robin Carroll-Mann" <harper at idt.net>
>To: sca-cooks at ansteorra.org
>Date: Tue, 25 Jan 2000 10:11:02 -0500
>Subject: SC - Recipe: Olla Podrida (repost)
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>Resending this, since it doesn't seem to have made it to the list.
>
>Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
>Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)
>
>PARA HAZER VNA OLLA PODRIDA -- To make an olla podrida
>
>Take two pounds of salted hog’s gullet, and four pounds of de-salted 
>shoulder ham, two snouts, two ears, and four feet of a hog, divided and 
>removed the same day, four pounds of wild boar with the fresh 
>intestines, two pounds of good sausages, and everything being clean, 
>cook it in water without salt.  And in another vessel of copper, or 
>earthenware, also cook with water and salt: six pounds of mutton, and 
>six pounds of calf’s kidneys, and six pounds of fat beef, and two capons 
>or two hens, and four fat domestic pigeons.  And of all these things, 
>those which are cooked first should be removed from the broth before 
>they come apart, and be kept in a vessel, and in another vessel of 
>earthenware or of copper, with the aforementioned broth, cook two 
>hindquarter of hare, cut in pieces, three partridges, two pheasants, or 
>two large fresh wild ducks, twenty thrushes, twenty quail, and three 
>francolins.  And everything being cooked, mix the said broths and strain 
>them through a hair-sieve, taking care that they should not be too salty.  
>Have ready black and white chickpeas which have been soaked, whole 
>heads of garlic, divided onions, peeled chestnuts, boiled French beans 
>or kidney beans, and cook it all together with the broth, and when the 
>legumes are almost cooked, put in white cabbage and cabbage, and 
>turnips, and stuffed tripes or sausages.  And when everything is cooked 
>before the firmness is undone, taste it repeatedly in regard to the salt, 
>and add a little pepper and cinnamon , and then have ready large plates, 
>and put some of this mixure upon the plates without broth.  And take all 
>the birds divided in four quarters, and the salted meats cut into slices, 
>and leave the little birds whole, and distribute them on the plate upon 
>the mixture, and upon those put the other mixture with the sliced 
>stuffing, and in this manner make three layers.  And take a ladleful of 
>the fattest broth, and put it on top, and cover it with another plate, and 
>leave it half an hour in a hot place, and serve it hot with sweet spices.  
>You can roast some of the said birds after boiling them.
>
>Lady Brighid ni Chiarain
>Settmour Swamp, East (NJ)
>mka Robin Carroll-Mann
>harper at idt.net
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>
At 11:10 PM 5/11/2000 -0400, you wrote:
>Did anyone keep a copy of the olla podrida translation I did from 
>Granado some time back?  I cannot access the disk I think it's on, and I 
>don't find it in the Florilegium.
>
>If anyone has it, I'd appreciate a copy, or maybe you could just repost it.
>
>Thanks.
>
>
>Lady Brighid ni Chiarain
>Settmour Swamp, East (NJ)
>mka Robin Carroll-Mann
>harper at idt.net

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