dmyers at medievalcookery.com
Fri Feb 24 11:25:18 PST 2012
> -------- Original Message --------
> From: Sharon Palmer <ranvaig at columbus.rr.com>
> Date: Fri, February 24, 2012 1:08 pm
> I'm looking for information on a recipe in
> Rumpolt called Gesipff or Maniade. A cold
> Italian sauce of unripe walnuts and almonds,
> bread crumbs, garlic, and broth. It's given
> twice, once for beef roast, once for capon. I'm
> not that familiar with the Italian corpus, does
> anyone recognize this?
> Ochsen 53. ...Vnnd man nennet es das weisse
> gesipff/ auff Welsch Maniade/ is ein gut herlich
> And one calls it white gesipff / in Italian called maniade/
> Kappaun 22. ...Die Speiß nennt man auff Welsch Maniade.
> In Italian one calls this dish maniade.
This sounds similar:
Slavic Cooking Sauce or Serving Sauce: Garlic Sauce. Get good walnuts
and grind them; when ground, add in as much garlic as you wish; then get
a crustless loaf of white bread and soak it in broth, grind it again and
distemper it with broth; make up small bowls with pepper on top. If you
want it yellow, add saffron; if you want it peacock-blue, add black
grapes or cherries -I mean, their juice.
Note that in grinding walnuts, or even almonds, you should always add a
drop of fresh water or rosewater into the mortar as you grind.
[The Neapolitan recipe collection, (Italy, 15th c - T. Scully, trans.)]
More information about the Sca-cooks