[Sca-cooks] *** off list *** RE: oxtail soup, Vol 57, Issue 36
Daniel Myers
dmyers at medievalcookery.com
Wed Feb 2 11:32:08 PST 2011
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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