[Sca-cooks] udder things to consider

[Stefan li Rous]

Juana Isabella asked:
<<< Really, my local carnaceria sells udder. How did Rumpolt cook them? >>>

I don't have Rumpolt's recipes but here are some udder ones. :-)

From this file in the Florilegium:
organ-meats-msg (102K) 9/24/10 Period cooking of organ meats, unusual parts.
http://www.florilegium.org/files/FOOD-MEATS/organ-meats-msg.html

Stefan

Cow's udder.
For cow's udder which has been well washed and cooked, & put on a
towel so it can rest well, & put it on a spit.  For the udder's
sauce , take two or three pieces of toasted white bread, which are
not burned at all, & take some broth with verjuice to temper the
bread, & mix with four or five egg yolks, & put therein nutmeg,
cinnamon, ginger, saffron, & sugar, & let it boil well together, &
put it on the roasted udder.
[Ouverture de Cuisine]
http://www.medievalcookery.com/notes/ouverture.shtm

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Sumen Plenum:  teritur piper, careum, echinus salsus, consuitur et sic
coquitur.  manducatur cum allece sinapi.

--Apicius 262

Stuffed udder.  Pound pepper, caraway and salted sea urchine.  Sew up and
thus cook.  You eat it with allec mustard.

Presumably you stuff the sea urchin mix in the udder before sewing it up.
There is probably a dropped "and" between allec and mustard.  Allec is a
sauce for boiled meats.

Bear

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Date: Sun, 30 Apr 2006 20:29:51 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] What NOT to serve at feast...
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Actually that date is more likely in error-- That's a Gervase Markham
recipe according to another source.
It's given as 1683 which would make it a late edition. Here it's given as--
If you are curious, your friendly neighbourhood purveyor of beeves might
source you an udder, and you can try Gervase Markham’s recipe (1683),
which sounds good enough for guests.
To roast a Cows Udder
http://theoldfoodie.blogspot.com/2006/03/archive-february.html

It's on page 89 of the Michael Best edited Markham.

Johnnae

marilyn traber 011221 wrote:
> Not necessarily. I find the article to be more of an expression of the
> ignorance of the author, than a collection of repulsive recipes.
>
> Recipe the first:
>
> Cinnamon Sugar Dusted Cow's Udder:
>
> Take a Cows Udder, and first boyl it well snipped ~The English  
> Housewife, 1863
>
> First off, this recipe is post period by quite a bit- 1863. And, if one
> wishes to eat a cow's udder, this seems a reasonable way to do it,
> considering mammaries of any species are very fatty. It looks to me  
> that this dish would be akin to a pudding.
>
> Phlip

--------
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 ****