[Sca-cooks] stuffed bread

[Stefan li Rous]

Cariadoc asked:
> > I would suggest things like sops, filled rolls made with bread dough,
> > raw fruits and veggies
> What are they filled with? Barmakiya is meat and stuff between two
> layers of bread/pastry like stuff, and Sanbusak is a fried dough
> filled with stuffing, but off hand I can't think of period recipes I
> would decribe as "filled rolls." Examples?
There are some examples in my bread-stuffed-msg file but most are the 
Barmakiya, the Sanbusak you mention above or Rastons. Are you not 
counting Rastons because the stuffing is only bread crumbs mixed with 
butter?

There is this one recipe though.
> Date: Wed, 11 Nov 1998 13:44:12 -0500
> From: "Robin Carroll-Mann" <harper at idt.net>
> Subject: Re: SC - Rastons (was: dumb Bread trencher Question)
>
> On the topic of "bowls as containers", here's a 16th century
> Spanish recipe for stuffed bread.
>
> The recipe is from a 1971 reprint of the 1599 edition of _Libro Del
> Arte De Cozina_ by Diego Granado.  The translation is mine; feel
> free to play with it.
>
> To Stuff a Large Bread
>
> Take a round bread of two pounds, cooked the day before [1], and
> make a round opening in the middle of the bottom crust, and take
> out all the crumb in such a manner that nothing remains but the
> crust, which you must scrape on the outside before taking out the
> crumb.  Have a composition made of a cooked capon breast
> pounded in a mortar with the yolks of hard-cooked eggs, and
> marzipan paste, and mostachones [2], mixing everything with
> raisins and chopped herbs, and raw eggs, cinnamon, and saffron, a
> good deal.  Stuff the bread and fasten the opening with the crust
> that you took out, and put said bread in a proportionately-sized
> copper stewpot, in such a manner that it is neither very big or very
> small, with fatty broth, and have it cook gently for the space of an
> hour and a half, and when the bread has swollen, it is cooked.
> Drain the broth from the vessel and put the bread on the plate with
> dexterity, for otherwise it cannot be removed intact.
>
> You can cook it in another manner, and it is this: having stuffed the
> bread, put it in a napkin or cloth [3], and being fastened put it in a
> little caldron with boiling broth and let it cook held with a little 
> cord
> fastening the napkin, so that with the boiling it does not go hither
> and thither: the bread being cooked in one of the aforesaid
> manners, serve it hot with sugar and cinnamon, and a little of the
> fatty broth on top.  In this bread can be cooked little birds with 
> their
> insides cleaned, and entrails, and testicles of a young goat.
>
> [1] "de un dia" -- I interpret that as one day old.
>
> [2] "mostachones" --  my modern dictionary compares them to
> gingerbread, and my guide to Spanish cuisine says that they are
> for dipping in coffee or hot chocolate.
>
> [3] "estame~na" This is a cloth of wool or serge, used in many
> other recipes as a strainer.

Perhaps you would consider these to be puddings though as they seem to 
be steamed or boiled rather than being finished with more baking. But 
they start with baked bread not a dough. But I guess a bread pudding 
does also.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****