[Sca-cooks] redaction of Sausages in Pottage?
Stefan li Rous
StefanliRous at austin.rr.com
Wed Jan 9 19:08:40 PST 2008
Johnnae fave us the original of a requested recipe:
<<<
*Ouverture de Cuisine*
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com
<http://www.medievalcookery.com/notes/ouverture.shtm>
Sausages in Pottage. Take sausages, & fry them in butter, then take four
or five peeled apples & cut into small quarters, & four or five onions
cut into rings, & fry them in butter, & put all of them into a pot with
the sausages, & put therein nutmeg, cinnamon, with red or white wine,
sugar, & let them then all stew.
>>>
Okay, this sounds easy enough, although I usually prefer to start
from someone else's redaction.
Gwen Cat, do you have a redaction for this recipe?
At least it gives some quantities but only some. So let's start off
with:
4 small peeled, quartered apples (preferred type?)
4 small onions, cut into rings
3 (4?) sausage links (I'm assuming the sausage won't cook done much,
but the apples and onions will)
1 tsp.? nutmeg
1 tsp ? cinnamon
2 C red wine (I tend to prefer white wines to drink, but I think I'd
want the red wine for color here)
3 T ? sugar (I'm assuming this isn't supposed to be sweet, but to
take some bite off of the onions or sour apples)
butter for frying
Fry apples and onions in butter. I'm assuming this is implying both
get fried.
Cut sausages into chunks about the size of the onions and apples.
Add apples and onions to sausage chunks in stewpot, add wine and
spices and let simmer.
How long to simmer? How much nutmeg and cinnamon? How much wine to
start with? How much should it be boiled down during the simmering/
It does say "pottage", so I assume the resulting mixture is to be
fairly thick and the onions and apples are cooked until soft.
Comments? Suggestions?
Thanks,
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 ****
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