[Sca-cooks] Recipe help
phlip at 99main.com
Wed Mar 19 05:54:01 PDT 2008
Thanks, Johnnae, and for the other suggestion, too ;-)
Seems to me the parboiling could be done ahead, since we'll only have
the one day, and save some time the day of . In fact, it might be nice
to get there as early as possible, and have a pot already cooking when
most folks show up ;-)
On Wed, Mar 19, 2008 at 8:48 AM, Johnna Holloway
<johnna at sitka.engin.umich.edu> wrote:
> 13. The chyvrolee of venison: to give understanding to him who will make
> it, let him take his deer and cut it up into fair pieces and wash it
> very well and put to cook in a fair cauldron full of clean water; and
> when it boils skim it cleanly and, as soon as you have skimmed it, take
> it out and put it into fair fresh water in a small cask and wash it very
> well immediately, and then put it to drain on fair boards or in fair
> small casks. And then afterward take a great deal of good lard and lard
> all your pieces well and properly with it; and then, when they are all
> larded, put them back to cook in a fair, clean, and large cauldron or
> pot according to the quantity of it which you have; and then take beef
> or mutton broth and put into the said cauldron or pot up to the middle
> of the said cauldron or pot, and then take very good wine and put
> therewith. And then take your spices, white ginger, grains of paradise,
> cinnamon, pepper, nutmeg, mace, and cloves, and put in your broth, and
> everything in good proportion; and then take sage, parsely, hyssop and
> marjoram and clean them well and properly, and make of them a good bunch
> and put to cook in your broth and see that it tastes well of verjuice
> and spices. And then take to your sideboard.
> This is an excerpt from *Du fait de cuisine*
> (France, 1420 - Elizabeth Cook, trans.)
> The original source can be found at David Friedman's website
> Actually the easiest way to search these on the web is to just use Doc's
> website and its search features at MedievalCookery.com.
> Insert the term like venison or quail and see what recipes pop up.
> The Concordance of course covers the English medieval recipes and I can
> look those up for you.
> Saint Phlip wrote:
> > So, I'm looking for good period recipes that would
> > lend themselves to the enterprise.snipped madly
> > One thing I know I'll
> > have is a deer, and I'll be using my stew pot to cook up a venison
> > stew. I'd dearly love any period recipes anyone might have, but if
> > necessary, I can put together a variation on Beef Y-stewed.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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