SC - Rouladen

[Robin Carroll-Mann]

And it came to pass on 22 Jan 01, , that david friedman wrote:

> At 7:42 AM -0500 1/22/01, Ian Gourdon wrote:
> >Una Olla Porrida
> >    (meat roasted and served on a vegetable base) rabbit, sausage,
> >    harlic, onions, chestnuts, kidney beans, chickpeasm blackbeans,
> >    cabbage, turnips, salt, pepper, cinnamon
[snip]
> Are you saying that this was a meal an early sixteenth century 
> Spanish sailor could have eaten--presumably with the New World 
> ingredients being used in dishes we actually know were made in the 
> New World in the 16th century? I didn't think our information on 
> South American dishes was that good.

The Olla Podrida above looks like a simplified version of the recipe 
from Granado, a translation of which is in the Florilegium.  The 
original recipe has a lot more meats in it, including calf's kidneys, 
hog's ears and snout, quail, thrushes, pigeons, and a bunch of wild-
fowl.  I don't know about the other dishes with New World 
ingredients.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net