SC - Tripe
david friedman
ddfr at best.com
Wed May 24 15:31:45 PDT 2000
At 5:10 PM -0400 4/22/00, Siegfried Heydrich rather rashly wrote:
>...The aristocracy ate the more succulent muscles, and sometimes (rarely) the
organs, but something like tripe would have been beneath them.
The following is from a cookbook which also has things like peacock
roasted and served in its plumage, so would have been for the cooks
of a noble household.
Tripe de Mutton (Two Fifteenth Century Cookery Books p. 82)
Take a panche of a shepe, and make it clene, and caste hit in a potte
of boyling water, and skyme hit clene, and gader al awey the grece,
and lete hem boyle til thei be al tendur; then take hem vppe on a
faire borde, and kutte hem in smale peces of ij peny brede, and caste
hem yn an erthen potte with stronge broth of bef or Mutton; take
ffoyles of parcelly, and hewe hem small, and cast hem to, And lete
hem boyle togidre til they ben tendur, and then take pouder of
ginger, and a quantite of vergeous, and take saffron and salt and
caste there-to, and lete hem boile togidre til they be ynogh. [thorns
replaced by th]
Elizabeth of Dendermonde/Betty Cook
More information about the Sca-cooks
mailing list