[Sca-cooks] Recipes: Cabbage with Bacon; Sausages

[Robin Carroll-Mann]

This looks like a nice hearty dish, and a simple one to prepare.

Source: Diego Granado, _Libro del Arte de Cozina_ (1599)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

Para hazer escudilla de repollo

Tomase el repollo blanco apretado, y de buen peso y quitadas las ojas de
encima tomese la parte mas blanca, cortese, lauese con agua fria,
pongase en en caldo de carne hiruiendo, con tocino gordo picado, y
papada de puerco salada, y rellenos, y hagase heruir en vn vaso ancho
donde no esten las cosas muy apretadas, y estando cozidos siruase
caliente el repollo con las demas cosas, poniendole queso rallado,
pimienta, y canela por encima.  El repollo quiere ser quitado del caldo en
el punto que esta` cozido, porque quedandose en el caldo se buelue
colorado, y azedo.  Puedesele dar tambien vn hervor en el agua simple,
primero que se ponga en el caldo.


To make a dish of head cabbage

Take the white head cabbage, tightly closed and of good weight, and the
leaves on top being removed, take the whitest part, cut it, wash it with
cold water, put it in boiling meat broth with chopped fatty bacon, and
salted pork neck, and sausages, and boil them in a wide vessel where the
things will not be very crowded, and when they are cooked, serve the
cabbage hot with the rest of the things, putting grated cheese, pepper,
and cinnamon on top.  The cabbage should be removed from the broth at
the moment that it is cooked, because if it is left in the broth, it will
become red and sour.  You can also give it a boil in plain water before it
is put in the broth.


Translation notes:
"repollo" is the term for round head cabbage, as opposed to the open
leafy kind

"rellenos" translates more literally as "stuffings", but all of the recipes
for rellenos in Granado are for mixtures of ground meat mixed with spices
and sometimes fillers.  Some are patties, and some are links.  Oh, what the
heck.  Here's a recipe.


Source: Diego Granado, _Libro del Arte de Cozina_ (1599)
Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann)

Rellenos de diuersas maneras de al carne magra del puerco fresco

Tomaras diez libras de la dicha carne sin huessos, sin pellejo, y sin
neruios, grassa y magra y piquese con vn cuchillo sobre vna mesa,
an~adiendole ocho onzas de sal molida, seys onzas de hinojo dulce seco,
quatro onzas de pimienta machada, vna onza de canela molida, media
onza de clavos picados, y mezclese todo muy bien con la mano,
an~adanse quatro onzas de agua fria y yerua buena, y mayorana picada,
y dexalo todo reposar por quatro horas en vn vaso de tierra, o de madera
en lugar fresco, y tomese la tela del mesmo puerco bien limpia de pelos, y
ablandada con agua tibia, y de la dicha composicion con la tela haganse
los rellenos de la forma que quisieres y dexalos reposar por dos dias en
lugar enxuto, despues se assaran en la sarten con manteca de puerco, o
tocino gordo derretido, y siruanse calientes.

De la mesma composicion se podrian henchir las tripas del puerco
auiendolas tenido primero en sal, y despues de dos dias se podrian cozer.

De la mesma carne magra bien picada se pueden hazer rellenos con la
tela, o con tripas an~adiendo a la cantidad de diez libras de carne vna
libra y media de queso de Parma, o de Pinto, y onza y media de canela
picada, y otra onza y media de pimienta molida, y media quarta de
azafran, y media taza de agua fresca, y tres onzas de sal, y estando todo
bien mezclado se haran los dichos rellenos con la tela, o con las tripas, y
se cozeran como hemos dicho.


Sausages in various ways from the fresh lean meat of a pig

Take ten pounds of the said meat without bones, without skin, and
without nerves -- fat and lean -- and chop it with a knife upon a table,
adding eight ounces of ground salt, six ounces of dry sweet fennel, four
ounces of crushed pepper, one ounce of ground cinnamon, half an
ounce of chopped cloves, and mix it all very well with your hand, adding
four ounces of cold water, and mint, and chopped marjoram, and let it all
rest for four hours in a vessel of earthenware or wood in a cool place,
and take the membrane of the same pig, cleaned of hair, and softened
with warm water, and from the said mixture with the membrane make the
sausages in the shape you wish and let them rest for two hours in a dry
place, then roast them in the frying pan with pork lard, or melted fatty
bacon, and serve them hot.

You can stuff the intestines of the pig with the same mixture, have first
kept [the intestines] in salt, and you can cook them after two days.