[Sca-cooks] RE: Sca-cooks digest, Vol 1 #432 - 15 msgs

[E. Rain]

Adamantius asked for the Rumpolt Olla recipe.

Here you, go, I have several others as well, and (quick plug) the 1607
Hernandez Olla, with reconstruction, is in the Feudal Gourmet Spanish
pamphlet, along with lots of other tasty recipes ;->
Eden


Holloptrida
Transcription by Thomas Gloning
Translation by M. Grasse/Gwen Catrin von Berlin with additions by Thomas,
Allison, and others

To make Hollopotrida/ with all ingredients

I. Beef cooked in broth/ till it is done/ but not overcooked/ pulled from
the broth/ and let cool/and the broth reserved/ and cleanly covered.

2. Pork prepared in a water/ and cooked till done/ pull it from the broth/
and let it cool.

3. Backbone of (a) pig/ pulled from the broth (when) well cooked/ and
let cool.

4. The tail of a pig cooked/ and let cool.

5. Pigs ears cooked through.

6. The sausages also roasted. (fried)

7. Cook the liverwurst/ and see/ that you do not overcook it/ pull
it onto a board/ and let it cool.

8. 'Prepare a Zirwonada-sausage in an Italian style, cook it and let it
cool' [on Zirwonada-sausages: see Rumpolt VIIa/#61 and XLIIa/#25]..

9. Roasted Capon.

10. Cooked capon/ that is only half cooked/ save the broth therefrom/
because you need (use) it with the beef broth.

11. Roast partridges or

12. Cooked partridges/ that are half-way cooked.

13. Grouse not roasted through.

14. Cooked grouse/ that are half cooked.

15. Pheasant that is half roasted.

16. Pheasant that is half cooked.

17. Pieces of Veal/ half roasted. (fried)

18. Pieces of beef roasted through.

19. Vealsausage half roasted. (fried)

20. Smoked beef/ that is not overcooked.

21. Smoked veal/ that one brings to a light simmer/ and let cool.

22. Smoked chickens/ that are not cooked through

23. Geese that are not roasted through.

24. Ducks that are half roasted.

25. Cooked ducks

26. Roasted (fried) juniper thrushes / that are not overroasted.

27. Assorted small birds roasted.

28. Cooked small birds.

29. Cooked juniper thrushes.

30. Bones of veal/ not overcooked.

31. Cooked mutton or ram.

32. Roasted mutton or ram/ that is cooked through.

33. Innards or jellied-brawn/ that are cooked through/ that  one cuts
them/ skewers them/ and roasts/ especially when they are clean and prepared/
that they do not taste of their origins.

34. Carrots cut nicely large/ and blanched in boiled water/and let cool.

35. Spinach cleaned/ blanched a little/ and the water squeezed out.

36. White turnips peeled clean/ blanched and cooled.

37. Roast rabbit (hare)/ not cooked through.

38. White brassica rapa L. rapifera sucosa (could not find the exact type,
and brassica rapa could be either turnip or rutabaga) cut coarsely/ and
blanched in water.

39. Roasted mountain cock (capercaillie, grouse)

40. Roasted Turkey (I suspect this could be subject to debate ;-)/ that is
also not cooked through.

41.  Roasted black grouse (cockerel or hen.)

42. Cooked black grouse.

43. Roasted crane.

44. Cooked crane.

45. Roasted young chicken/ roasted in (their?) juices.

46. Cooked young chickens.

47. Roast from a stag/ not overroasted.

48. Roast from a doe/ roasted in juices.

49. Pork roast/ not overroasted.

50. Parsley root/ scraped (peeled)/ blanched/ and cut apart.

51. Assorted welltasting herbs chopped/ and added thereto.

52. Also a little garlic.

53. Oregano herb.

54. Grated Parmesan cheese.

55. Grated rye bread.

56. Smoked pork/ that is not overcooked.

57. White head (of) cabbage/ that has been blanched.

58. White head (of) lettuce also blanched.

59. Venison ears/ that have been cleaned out/ and cooked through.

60. Lamsfeet also not cooked through.

61. Mutton feet/ that are not cooked through.

62. Kalves feet that (are) smoked/ and not overcooked.

63. Ox feet that are not overcooked.

64. Dried (or smoked) Lamb(meat)/ that is not overcooked.

65. Cooked lamb(meat)/ that is not cooked through.

66. Smoked goat(meat).

67. Cooked goat meat.

68. Whole pepper.

69. Nutmeg blossom (mace).

70. Crushed pepper

71. Ginger.

72. Saffran/ mixed under the grated bread and Parmesan cheese/
sprinkled into the dish.

73. Beef lung-roast. * According to Hopf, _Lungenbraten_ is a variant of
_lummelbraten_, and refers to the loin (lat. _lumbus_): piece of meat from
the loin, roast loin, sirloin

74. Roasted roast of mountain goat.

75. Roast of an ibex

76. Roasted marmot (woodchuck or groundhog)

77. Cooked marmot (woodchuck or groundhog)

78. Roasted duck (perhaps a Ducking duck sorry, no latin)

79. Cooked snipe or woodcock

80. Roasted snipe or woodcock

81. Cooked suckling pig.

82. Roasted suckling pig.

83. Roasted coney (rabbit).

84. Smoked beef tongue.

85. Cows utter/ when it is cooked/ so cut it nicely across/ lay it on a
rack/ and brown it clean off.

86. Pigs feet an ears/ be they from tame of wild pigs.

87. Green cabbage that is poached.

88. Parsniproot scraped (peeled) and blanched.

89. Rutebaga coarsely cut/ and blanched.

90. Pellitory, or Spanish Chamomile (or perhaps regular chamomile?) Bot
Anacyclus pyrethrum L. or Anacyclus Officinarum Hayne.

Take a broad tinned fish-kettle/ and prepare the herb (vegetable) items and
meat items/ be they roasted or cooked/ as described before/ nicely one after
another/ layered/ that one mixes together roasted and cooked/ green herbs/
that have been chopped small/ grated bread/ and parmesan cheese/ the garlic/
that has been cut small/ and the spices/ so now mentioned mixed together/
that it does not all come in a pile.  And when it is served/ so take the
beef/ chicken and capon broth/ that
has been lightly salted/ pour it over through a hair cloth (sieve). Take
also a browned flour (roux) thereto/ set it over coals/ but not on
a burning flame/ that it does not scorch/ and see/ that you do not let it
overcook/ that you may especially prepare (present) any piece in
a bowl. Because such a dish can not be simmered long/ because it is almost
completely pre-cooked. And such a dish you can prepare for ten or twelve
tables/ or only for one table. And a cook must hurry and hustle/ to get this
stuff put all-together. Whoever also wants to prepare it/ must start two to
three days before/ that he brings it all together/ and cleanly prepares
(it)/ that (it) is welltasting/ and
not oversalted. Therefore it is called Hollopotrida/ that many things
come together/ and it is good for kings and emperors/ for earls and lords to
serve.

Some notes to the translation:
As this is a 1st  level translation only I try not to make judgment calls
about what specifically might have been meant, I leave it up to whoever
wants to redact/re-create this recipe to decide if they want to interpret
fry in a pan or roast on a rack over open flame or...  Likewise, while
Rumpolt states gesotten in many of the preparations, he never states how he
wants things cooked (in water, wine, ale, broth, or without liquid (is it
still "cooked then" ....)
In German the word Braten can denote a roast as well as the cooking methods
of roasting or frying. In cases where I thought they might mean frying (as
in a frying pan) I noted so in parenthesis, but it is my interpretation
only. In several of the vegetable preparations he states equellt or
Uberquell.  Technically quellen is to soak in water, I am taking it to mean
blanch or poach. But am willing to hear other interpretations!!!

______________________________________________________________________
warning dates on the calendar may be closer than they appear!

raghead at liripipe.com