[Sca-cooks] Another potentially Hungarian recipe / Hungarianuproar

[Mairi Ceilidh]

On Jun 11, 2008, at 7:05 PM, emilio szabo wrote:

>
>> The Victoria and Albert museum in London has some recipes on their  
>> website.
>
http://www.vam.ac.uk/vastatic/microsites/1487_renaissance/recipesmessisbugo.
html
>
>
>> Among them is: Veal Soup in a Hungarian Uproar
>
>> The original Italian is not given, and i wonder about that  
>> "Hungarian uproar"...
>
> Just in case I have found the right recipe,* it seems to me, that  
> someone might have misunderstood the phrase "in Fracasso".


Imagine if that were "in Fricasso"? It may not be, but we've got what  
appears to me, after a quick glance, and in my broken culinary  
Italian, to be little bits of veal fried in a pan with ft and onions,  
then broth, spices, and [honey? Or is that apples?] added to make a  
sauce, in which the dish is finished in a clay pot on the embers...

I, G. Tacitus Adamantius Magister, peer of the Eastern Realm, Master  
of the Laurel, Companion of the Manche, Companion of the Silver  
Crescent, Companion of the Burdened Tyger, Companion of the Seahorse,  
Companion of the Seastar...

...humbly request a translation from any kind soul willing and able to  
provide one, because my Italian is dubious, at best ;-).

Adamantius




Good Master Adamanthius,

My Italian is less than dubious, but I have access to a translation of this
work done by Master Basilius Phocus of the Midrealm.  Please understand that
all credit for this translation goes to my dear friend and mentor, Master
Basilius.

	

                  POTTAGE OF VEAL BROKEN INTO PIECES IN THE HUNGARIAN STYLE


	Take a breast of veal and make into small pieces, and then make it
to fry in sieved fat. Then take onions well pounded and cast them inside to
fry. Then when it is fried remove from the pan and put in a terra cotta pot
with broth of meat, and add a pound of honey, and a half-ounce of pepper,
and cinnamon, and a eighth (ounce) of saffron, and a half- pound of raisins.
And make it to finish with cooking slowly and you shall ready it for the
banquet.		


Mairi Ceilidh, who desperately needs to do another Italian feast