[Sca-cooks] Tentative Boar Hunt Menu

[Elaine Koogler]

Hmmmmm......wish I could figure out  a way to get out there...this sounds wonderful!!!  When is the event?
I do have that friend who would, I'm sure, like to know about this.

Kiri

lilinah at earthlink.net wrote:

> Ok, here's what i've got now... Willing to vary if anyone has any
> comments or suggestions... BTW, generally everything is cooked on
> site - i'll marinate the pork overnight
>
> FIRST COURSE
> -- Brawn in Peverade - 15th c. English, Harleian Ms. 279
> -- Chicken & Quinces - Ein Buch von Guter Spise
> -- Rice with Cherries - Guter Spise
> -- Spinach cooked with butter, pea broth, bacon, sugar, currants,
> pepper ginger, and sweet wine - Rumpolt, Ein New Kockbuch
> -- Mushrooms - still looking for a German recipe...
> -- Root Tart: cooked roots (parsnips/turnips/carrotsŠ) baked in a pie
> shell - Rumpolt
>
> ENTREMETS
> still deciding, see below...
>
> SECOND COURSE
> -- Cormarye of pork legs (marinated and roasted) - Forme of Cury
> -- Beef Tongue with sauce of apple onion, spices, raisins, vinegar,
> etc. - Sabrina Welserin
> -- Sauces:
>       Swallenberg Sauce - Guter Spise
>       Bitter Orange Sauce - Rumpolt
>       Horseradish Sauce -  Guter Spise
> -- Lentils with herbs and bacon - Rumpolt
> -- (Red) Cabbage marinated in red wine, vinegar, caraway, anise,
> pepper, saffron, honey, (salt)  - Guter Spise
> -- Beets marinated in horseradish, wine, vinegar, caraway, anise,
> coriander - Rumpolt
> -- Char de Wardon - Pear Puree - 15th c. English
>
> FINALE
> Boar's Head sotiltie
>
> I also have German recipes for
> -- millet "pone" - millet cooked in almond milk, mixed with boiled
> eggs, grated bread, saffron, butter, and herbs, then cooled, sliced
> and grilled.
> -- Bohemian peas: dried green peas cooked with white wine, cardamom,
> cinnamon, ginger, and sugar
> -- favas cooked with beer, caraway, pepper, vinegar, and thickened with bread
> -- fresh green salad
>
> and English and Spanish recipes for Apple Moyle/Morles/Muse/Mirrauste
> that are pretty similar - cook apples with almond milk, puree and
> thicken with bread or rice, sweeten with sugar or honey, and season
> with variable spices.
>
> Here are the Entremets i'm considering
>
> SAVORY
>
> 44. Ein gut gebackenz ( A good pastry) - Guter Spise - Grated cheese,
> eggs, bacon bits in pastry
> 19.  Cheese Turten - Rumpolt - Parmesan cheese and other hard cheese,
> eggs, butter, in pastry crust
>
> 52. Ein gut fülle (A good filling) parsley & sage, fry in butter with eggs; grated cheese & bread. Make
> a dough with eggs, pour on filling. Bake.
>
> Green Tarte - select one
> 139 A green tart - Welserin
> green chard, parsley, sage, marjoram, roast it in fat, stir eggs &
> grated bread, sugar, spices, bake in pie shell.
> 17. Spinach Turten - Rumpolt
> spinach, parmesan cheese, bread, nutmeg, pepper, egg yolks, butter,
> salt in a pie shell.
> 38. Hungarian Turten - Rumpolt
> red chard, fennel, fresh new cheese, butter, egg yolks, salt, bake in
> pie shell.
> 39. Spinach Turten - Rumpolt
> spinach, fresh new cheese, egg yolks, sour cream, butter, salt in a pie shell.
>
> Filled Eggs - Niederdeutsches Kochbuch ed. Hans Wiswe in:
> Braunschweiger Jahrbuch 37 (1956)
> hard boil eggs. Mash yolks with sage or cilatro, pepper, salt,
> saffron, one raw egg. Fill whites. Bake in sauce of raw eggs,
> vinegar, honey, pepper, saffron and salt
>
> SWEET
>
> Krapfen from Guter Spise - select one
> 59. Einen krapfen (A krapfen) - pounded nuts, apples, spices, fill
> that in the krapfen and let it bake
> 60. Von krapfen (Of krapfen) - Italian grapes, apples, spices, fill
> it in the krapfen and let it bake
> 61. Einen krapfen (A krapfen) - whole nuts, apples, roast with honey,
> spices, made into krapfen, and let it bake
>
> 11. Sour cherry Turten - Rumpolt - Morello cherries, cinnamon, sugar,
> grated bread. In a pastry crust.
>
> 18. Almond Turten - Rumpolt - grated almonds, rosewater, sugar, small
> black raisins (opt.) in pie shell
>
> Assorted Comfits from Rumpolt - seeds and nuts with a sugar coating
>
> Fine Cakes - Elizabethan Cookies - wheat Flour, clouted Cream or
> sweet butter, sugar, cloves, Mace, saffron, egg yolks. Bake on paper.
>
> Did we ever figure out what Erd Nusse are? These could be nice with
> the comfits...
> Erd Nussen are boiled in water for a quarter of an hour, shelled,
> mixed with small raisins, butter, pepper and wine
>
> Anahita / Subaytila
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