SC - Recipe: stewed turkey with fruit

[harper at idt.net]

As I've mentioned before, Granado (1599) has a few recipes for 
"pollos de las Indias", which AFAIK, is turkey.  Here's one.  It's out 
of the section on cooking for invalids, hence the reference to the 
doctor.


Para sudar, y estufar perdizes, y faysanes
To sweat, and to stew partridges and pheasants

Take the pheasant, or the partridge, which should not be old or 
rancid, and clean their insides, cutting off the head, and the feet, 
and pass it through boiling water, or through the coals; take a 
copper pot, well tinned, or of glazed earthenware, with a bone from 
a calf or cow made into pieces, which has marrow, which is done 
to give it flavor; put in enough water to cover it three fingers deep, 
with a splinter of whole cinnamon, and a good deal of salt, and a 
few pieces of quince, and prunes, and dried cherries; and make it 
boil with the cover very well sealed, but before sealing it, you can 
put in half a cup of wine of San Martin, or another which is good, 
with a little vinegar, and sugar, all according to the order which the 
doctor directs, and cook it over the coals, far from the flames.  In 
this manner you can also cook the pullet of the Indies, and our 
ordinary pullets, and any good bird.


Notes: "wine of San Martin" probably refers to wine from the 
vineyards of San Martin de Valdeiglesias, near Madrid.  It was very 
highly regarded in this period.  I have seen wine of San Martin 
called for in period recipes that suggest a sweet white as an 
alternative.  If quinces are no longer available, perhaps a tart apple 
like a Granny Smith will do?

Brighid, who is going elsewhere and is therefore not cooking turkey 
or anything else, but has promised to bake.  Wednesday night: 
apple strudel pie and pumpkin cheesecake.  Thursday morning: 
multigrain bread.

A happy holiday to all those who are celebrating!


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net