[Sca-cooks] Food, glorious food! (mostly OOP)

[Sharon Palmer]

>So does anyone know of any other recipes I 
>should add to the organ-meats-msg file in the 
>Florilegium? Can you even buy brains these days? 
>Or is that a prohibited item to sell, like lungs?
>

Rumpolt has many recipes for brains and other 
organ meats.  Here are a couple for brains.

Spensaw  (Piglet) 3.  To make brain sausage. 
Take ears/ that are well boiled/ from a pig/ chop 
it small with the brain and tongues/ a little 
wide meat?? that is fatty/ and take a fresh bacon 
with it/ chop it all together/ and mix with 
pepper/ ginger/ eggs and saffron/ and when it is 
mixed/ then take pig intestines/ and stuff it in 
there/ and parboil it in a hot water/ and when it 
is parboiled/ then let it become cold/ set again 
to (the fire) with a beef broth/ and let cook 
until completely to the place (completely done)/ 
and when it is boiled/ then dress it with a good 
chicken broth/ like this it is good and well 
tasting.

Ganß 11. Take the brain of the goose/ when it is 
cooked/ and grate a weck bread/ that is sliced/ 
chop it through each other/ put some egg yolks/ 
and a little ginger in it/ do not over salt it/ 
take a tart pan and butter in it/ make it hot/ 
and take a wooden spoon full/ put it in the hot 
fat/ turn over often/ and make it/ that it fries 
nicely/ because it will fry quickly.  Make a 
little piece six or seven/ that will be a dish 
full/ because you must have many from a goose/ 
that the bowl will be full.  And one calls this 
dish durtelet (tartelet) of goose brain.

Zugemüß 154.  Pottage (muss) of deer brain.  Take 
the brain/ cook it/ and beat with egg yolks/ 
pepper and ginger/ strain together/ put butter in 
it/ let simmer together/ like this it is a good 
pottage.

Zugemüß 155.  Pottage from roe deer head.  Take 
the meat (that is) on the head with the brain/ 
and pound with black raisins/ strain with wine or 
with beef broth/ which/ as it happened/ so mix 
with cinnamon and cloves/ put a little butter in 
it/ and stir well/ until it boils/ give warm on a 
table/ like this it is also a good pottage.

Ranvaig