[Sca-cooks] Turducken and stuffed things
Stefan li Rous
StefanliRous at austin.rr.com
Wed Dec 9 17:07:02 PST 2009
Bakus the Crockist posted his introduction to this list.
Greetings Bakus, welcome to the SCA-Cooks list!
I have saved some messages on cooking period foods in a Dutch oven and
suggestions on what items do well cooked this way. When my time
permits I will be creating a Florilegium message (-msg) file from this.
<<< I hav already been asked to provide the feast at a large gathering
next may and they want me to bring my competition BBQ to recreate a
period version of turducken but to continue stuffing up to a hog. What
I have so far is the hog stuffed with a small lamb stuffed with the
turkey, duck and chicken. I have calculated cooking time will be 36 to
48 hours at 275 modern degrees F. My first questions are: Is there
record of the recipe for this dish and what
is it called. Was there some sort of stuffing in between each layer of
meat or? >>>
Johnnae replied with:
<<< Stefan has a file in the Florilegium http://www.florilegium.org/
called
meat-stuffed-msg - 4/20/05
Period recipes for various things stuffed into a meat shell. Farced
meat. >>>
Thanks, Johnnae. I'm not sure if you were thinking of just stuffing
inside meat, which is what I was originally thinking was all that was
in this file, or of the stuffed camel story, which it turns out, I did
put in this file. So yes, if you are wishing to outdo the period folks
you may have to scale things up a bit. :-) . And yes, there are some
sources in the Florilegium for camel. I don't think it is whole, though.
From that file:
Date: Sat, 14 Feb 1998 13:45:49 -0500 (EST)
From: Stephen Bloch <sbloch at adl15.adelphi.edu>
Subject: Re: SC - lamb recipe
> Once upon a time we had a cooking workshop (this was in the days
when we
> wondered how practical 'field cooking' was. In my Backyard, over an
open
> fire, I prepared the following recipe (with changes as noted)
>
> Take one camel. (I couldn't find anywhere to take it from, so I
skipped
> that bit. Plus we were feeding 20 people, all of whom were cooking
> something. It seemed like overkill.)
>
> Take one sheep (which I did. without the neck opened. The butcher
> kindly got me one like that)
>
> Stick it in the camel (No camel. Well, what can you do)
>
> Take some ducks, geese, or chickens. (I got some chickens, and a
buch of
> bits as well.)
>
> Put capons or quail in them. (quail went into chickens, ducks got
capons
> filled with chicken breast)
>
> fill the rest with rice, pistachios, sultanas, figs and some other
nut (I
> forget. I partially cooked the rice first)
>
> Put it on a spit over the fire, and cook it.
>
> What was amazing was that over about 8 hours, we ate nearly all the
lamb,
> all the quails and most of the rest. It was really good.
>
> Unfortuantely I don't have any documentation.
I'm glad to see that somebody has actually tried this. Here's your
documentation. The following appears in the 13th-century Arabo-
Andalusian _Manuscrito Anonimo_, and is reprinted in Cariadoc's
Collection, volume II:
Roast Calf, which was made for the Sayyid Abu-L-'Ala in Ceuta
Take a young, plump ram, skinned and cleaned; open it deeply between
the thighs and carefully take out all the entrails that are in its
belly. Then put in the interior a stuffed goose and into its belly a
stuffed hen and in the belly of the hen a stuffed pigeon and in the
belly of the pigeon a stuffed thrush and in the belly of this a small
bird, stuffed or fried, all this stuffed and sprinkled with the sauce
described for stuffing; sew up this opening and place the ram in a hot
tannur and leave it until it is browned and ready; sprinkle it with
that sauce and then place it in the body cavity of a calf which has
been prepared clean; sew it up and place it in the hot tannur and
leave it until it is done and browned; then take it out and present
it.
mar-Joshua ibn-Eleazar ha-
Shalib
Stephen Bloch
sbloch at
panther.adelphi.edu
----------
From: "Marcus Antaya" <mjantaya at home.com>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Massively expensive feast WAS: Smithsonian
Stuff
Date: Sun, 8 Jul 2001 12:19:40 -0400
The actual recipie (and I do have it somewhere) is
52 Hard Boiled Eggs
26 Chickens
2 goats
1 camel
put 2 eggs per chicken, put the chickens equally in the goat (or
sheep) and
stuff all into camel. Roast on a spit for 2 days...
it's a bedouin wedding feast. Documentable, I think....grin
Gyric
-----------
Date: Sun, 24 Nov 2002 11:20:44 -0800
From: Susan Fox-Davis <selene at earthlink.net>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] roasting meat question
> A while back I read about a feast where they roasted a steer,
stuffed with a
> deer, stuffed with a pig, then a lamb, then a goose, then a ......
I am sure
> none of this is in the right order, but it was a bunch of animals,
a smaller
> one in the cavity of the next larger, and so on and so on, etc.
>
> Question..Does anyone have any idea what I am referring to? Any
idea where
> or even how I would check?
>
> Isabella
Culinary Taxidermy - stuffing foods with other foods
http://www.halfbakery.com/idea/Culinary_20Taxidermy
Whole Stuffed Camel recipe from Saudi Arabia
Camel stuffed with lambs stuffed with chickens stuffed with eggs, rice
in any
space that was left
http://home.tiac.net/~cri/1997/camel.html
Illustrated procedure for the Turducken
http://casa.colorado.edu/~kachun/tdc_recipe.shtml
Know that I mean it in the nicest possible way when I say: get stuffed!
Best, Selene Colfox
---------
<<< was this just like a big meat roll? >>>
Naw. That's a different file. :-)
meat-rolled-msg (20K) 2/ 7/02 Period dishes of meat rolled with a
filling.
http://www.florilegium.org/files/FOOD-MEATS/meat-rolled-msg.html
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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