[Sca-cooks] Pate history - OOP(?)

[Daniel Myers]

On Monday, September 22, 2003, at 12:19 PM, Phil Troy/ G. Tacitus 
Adamantius wrote:

> Also sprach Daniel Myers:
>> From: Forme of Cury
>> "Gees In Hoggepot. XXXI. Take Gees and smyte hem on pecys. cast hem 
>> in a Pot do [th]erto half wyne and half water. and do [th]erto a gode 
>> quantite of Oynouns and erbest. Set it ouere the fyre and couere it 
>> fast. make a layour of brede and blode an lay it [th]erwith. do 
>> [th]erto powdour fort and serue it fort. "
>
> This is a general hint, and not a liver recipe, I gather, huh?

Um... yeah!  (bear with me, I was shooting from the hip on this thing)  
With the above recipe a lot would of course depend on how small the 
pieces were, but the combination of goose, onions, herbs, blood and 
bread make me think of a thick, strongly flavored soup or paste or 
whatnot with a high fat content.

>> There were also a good number of recipes for blood pudding that 
>> included goose livers.
>
> Hmmm. Now those I haven't seen. Would you care to post one, or refer 
> us to a source?

Oh bother ... I thought I had a couple, but I may need to retract 
and/or amend that statement.

It looks like I mentally combined the following (and probably other) 
references.  My brain saw the word "blood" and packed the recipes all 
into the same category.

From: Le Menagier de Paris (Janet Hinson, trans.)
"Note that you can make nice black puddings from a goose, but it will 
be thin, and because of the thinness the guts are bigger than the suet. 
"

From: "Two Fifteenth-Century Cookery-Books":
"Chawdwyn. Take Gysers, lyuers, and hertes of Swannes, or of wilde 
gese; And if the guttes be fatte, slytte hem, and cast hem there-to, 
And boile hem in faire water; And then take hem vppe, And hew hem 
smale, and caste into the same brot ayene, but streyne hit thorg a 
streynour firste; And caste thereto pouder of peper and of canell, and 
salt, and vinegre, And lete boile; And then take the blode of the swan, 
and fress brot, and brede, and drawe hem thorg a streynour and cast 
thereto, And lete al boyle togidre; And then take pouder of Gynger, 
whan hit is al-moost ynoug, And caste there-to, And serue it forthe."

... and ...

"Kutte a Swan in the rove of the mouthe toward the brayne enlonge, and 
lete him blede, and kepe the blode for chawdewyn; or elles knytte a 
knot on his nek, And so late his nekke breke; then skald him. Drawe him 
and rost him even as thou doest goce in all poyntes, and serue him fort 
wit chawd-wyne"

- Doc


-- 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-