[Sca-cooks] Recipe help

Saint Phlip 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
> <http://www.daviddfriedman.com/Medieval/Cookbooks/Du_Fait_de_Cuisine/Du_fait_de_Cuisine.html>
>
> 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.
>
> Johnnae
>
>
>
> 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.
>
>
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>



-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

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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