[Sca-cooks] RE: Sca-cooks digest, Vol 1 #2735 - 13 msgs

[M. C. Grasse]

Greetings the list

A few digests ago (Vol 1 #2715) Stephen wrote:

Oh? Period turkey recipes?
<SNIP>
So, if this is new info that hasn't been posted here previously,
perhaps I should point her to it....


So Stefan, just for you I finished the translation of the Rumpolt Turkey
section in time for the CHEAP turkey prices preceding Thanksgiving here in
the US.  As usual my style tries to stay true to the sound of the language
and allows for personal interpretation.

I have webbed them at
http://clem.mscd.edu/~grasse/GK_fowl1.htm

but am enclosing them here as well.
I am NOT making claims as to turkey being used much or little or anything of
the sort, but stating that in Ein New Kochbuch, by Marxen Rumpolt, 1581 he
has twenty recipes for turkey.

Here they are for addition to files, discussion or general experimentation
and enjoyment.

In Service to the Dream

Gwen Cat

1.
Warm roasted with a sauce/ or served dry/ Or
let get cold/ because it is a good food/ when it is cold.

2. Pastry [pie, pastie] cold or warm.

3. Dismember the turkey/ wings and thigh/ fill it
especially/ and when it is filled/ so set it to/ and let is simmer/  Lay
it on a rack/ brown it/ and make a broth to it/ be it sour or sweet/ it
is good both ways.

4. You can also make such filled wings with parsley
root [parsnip]/ good nutmeg blossom [mace] and beef broth/ also with green
welltasting
herbs.  You may make it yellow/ or leave it white/ so it is
good both ways.

5. You can also make such filled wings and thigh in a pepper
prepared.

6. Or you can make it green with parsley/ that is well cooked and
pressed through [a sieve?]/ from a toasted sliced loaf/ with a beefbroth/
together with the parsley and livers.  Season it with saffron
and pepper/ see to it that you don’t overseason nor oversalt it/ so it is
good
and welltasting.

7. Take a half breast/ that is raw/ and make dumplings [meatballs] from it/
be it
yellow or white.

8. Make from the other half breast/ that is cooked [simmered]/ a
crushed/ground/bruised/
[you] may leave it white/ or make it green/ with green parsley/ that [is]
cooked/
<R66b>
and pressed through [a sieve] with a good chicken broth/ also with toasted
slices [of bread]
so it is good and welltasting.

9. You may well also make it chopped / if it is white/ so take
a clear chickenbroth/ but if it is roasted/ so take a brown broth/ that you
have
poured off from a roast/ with a chickenbroth/ that is lightly
salted.  When one wants to prepare it for the table/ so press in
sour orange juice/ so it becomes good and lovely.

10. You can also make dumplings [meatballs] in pastry.

11. You can also make small pastries from the breast.

12. Or also Spanish pastries.

13. Also Spanish fritters.

14. You can also make Manscho Blancko [blancmange] from the breast/ as was
announced earlier.

15. From the Manscho Blancko [blancmange] you can make a Hungarian torte

16. Or a Spanish torte.

17. Also a Spanish pastry.

18. To bake [fry] fritters.  Take flour/ warm water/ and a little
butter and salt/ prepare the flour with that/ and make a dough from it/
not too thick/ that you can spread it out with a ___ [rolling pin]/ enclose
the
Manscho Blancko [blancmange’ therein/ and make fritters from it/ take hot
butter/
and bake it nice and cool/ so that it stays nice and white/ and does not
brown/ so
the dough becomes crisp and good/ When you prepare [serve] it/ so sprinkle
it with white sugar.

19. Make also a mush [puree] from the Manscho Blancko [blancmange].  Take
the Manscho
Blancko/ and divide it up with eggs [mix into eggs?]/ and with sweet milk/
take a bowl/
and coat the bottom with butter/ that is cold/ thereafter put the mush
into the bowl/ shove[place] it in the oven/ and bake/ so it rises [? Am not
certain this is accurate] nicely/ and
when you prepare [to serve[ it/ so sprinkle it with sugar/ so it becomes
good.

20. You can also from a turkey make a clear broth/
and cook more than 40 dishes [servings]/ that are not small/.  You can take
thereto the stomach [gizzard]/ liver/ intestines and the blood.  And you
may not throw any of it away/ can
use it all.