[Sca-cooks] *** off list *** RE: oxtail soup, Vol 57, Issue 36

[Daniel Myers]

Sorry - that was meant to go directly to Ranvaig. 
(*grumblemumble*stupid fat fingers*)

- Doc


> -------- Original Message --------
> Subject: [Sca-cooks] *** off list *** RE:  oxtail soup, Vol 57, Issue
> 36
> From: "Daniel Myers" <dmyers at medievalcookery.com>
> Date: Wed, February 02, 2011 2:32 pm
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> 
> 
> So how goes with your translation?  
> 
> - Doc
> 
> 
> > -------- Original Message --------
> > From: Sharon Palmer <ranvaig at columbus.rr.com>
> > 
> > >That being said, there is a wide variety of
> > >dishes in many medieval cookbooks, including dishes like "gruel" and
> > >"garbage".  I've even seen medieval recipes that call for a cow's udder,
> > >so I think the lack of an oxtail recipe in the medieval corpus is not
> > >insignificant.
> > 
> > >3. Offal was (to a degree) valued, with contracts stating who in a
> > >manoral setting was to get certain organs (there are also heaps of
> > >recipes for kidney pies).
> > 
> > Well, garbage didn't mean the same thing then.
> > 
> > Among Rumpolt's 2000 recipes are 7 for Udder, I think it was a delicacy.
> > And about 8 for kidneys (none for kidney pie)
> > Along with spleen, brain, eyes, tongue, stomach, 
> > lungs, throat, tripe, intestines, feet, and 
> > others.
> > 
> > And I just noticed an Ox tail recipe.  Not soup though.
> > 
> > Ochsen 73. Eyngemachten Ochsenschwantz/ setz jn 
> > zu in einem Wasser/ vnd laß an die statt sieden/ 
> > heb die Brüh davon auff/ so wirdt es wohl 
> > geschmack/ Als dann nimm gelbe Rüben/ schab vnd 
> > schneidt sie voneinander/ quells in Wasser/ vnd 
> > kül es auß/ Nimm darnach ein wenig ungesaltzen 
> > Speck vnd Zwibel/ hacks durcheinander mit grünen 
> > Kräutern/ laß den Schwantz damit sieden/ thu 
> > gestossen Pfeffer darein/ so wirt es gut vnd wohl 
> > geschmack.
> > 
> > 73.  Put up** Oxtail/ set it to (the fire) in a 
> > water/ and let simmer until done/ lift from the 
> > broth/ like this it becomes good and well 
> > tasting/ then take yellow roots (yellow carrots)/ 
> > peel and cut them apart/ parboil in water/ and 
> > cool off/ Then take a little unsalted bacon and 
> > onion/ chop together with green herbs/ let the 
> > tail simmer with them/ put in ground pepper/ like 
> > this it is good and well tasting.
> > 
> > ** Eyngemachten is a difficult word, modernly it 
> > means canned, but in Rumpolt indicates fruit 
> > preserved in sugar or dishes with a sauce or 
> > sometimes in a pie - I suspect they might be 
> > dishes meant to be served cold.  I've settled for 
> > using "put up" to translate it, but am aware that 
> > it isn't entirely correct.
> > 
> > Ranvaig
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