[Sca-cooks] Cooking with Beer

[Daniel Myers]

Here are the recipes using beer that I found on a quick search:

- Doc 

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How to seeth Shrimps. Take halfe water and halfe beere or Ale, and some
salt good and savery, and set it on the fire and faire scum it, and when
it seetheth a full wallop, put in your Shrimpes faire washed, and seethe
them with a quick fire, scum them very clean, and let them have but two
walmes, then take them up with a scummer, and lay them upon a fair white
cloth, and sprinkle a little white salt upon them.

[A Book of Cookrye, (England, 1591)]

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To bake Venison of Fallow Deere. Lay it in water and wash it very clean,
then perboile it, if it be of the side, raise the skin of it: if it be
of the haunch, presse it: season it with pepper and salt, take good
store of Dre Suet, and mince it very fine, when you have minced it, beat
it, then take flowre, butter and Egges and make your paste stiffe, then
drive it out, and then put in your suet and Venison and close it, then
take the yolk of an egge and a little beere, and wet it over, and let it
bake foure houres, and then serve it in.

[A Book of Cookrye, (England, 1591)]

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How to make sops of Almain. Take white wine with Beere or Ale, and put
crums of white bread, yolks of Egs sugar and sinamon, with Salt and
saffron, strain these and boile them a little togither then cut white
bread into your dishe, and put the pottage to it, and so serve it
foorth.

[A Book of Cookrye, (England, 1591)]

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31. Ein spise von bonen (A food of beans). Siude grüene bonen, biz daz
sie weich werden. so nim denne schoen brot und ein wenic pfeffers.
dristunt als vil kümels mit ezzige und mit biere. mal daz zu sammene
und tu dar zu saffran. und seige abe daz sode. und giuz dar uf daz
gemalne. und saltz ez zu mazzen. und laz ez erwallen in dem condiment
und gibz hin.

Boil green beans (This probably refers to something like fava beans.
These are not string beans. String beans are a New World food.) until
they become soft. So take then fine bread and a little pepper. (Take)
three times as much caraway with vinegar and with beer. Grind that
together and add saffron thereto. And strain the broth and pour the
color thereon and salt it to mass and let it boil in the condiment and
give out.

[Ein Buch von guter spise, (Germany, ca. 1345 - Alia Atlas, trans.)]

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XCIIX - A good broth from salmon, sturgeon, pig's game or other. Take
apples, red onion and sweet beer that doesn't taste of hops. Let it
seethe with each other, so the apples and onion become soft. Take
toasted bread, grate it with the apples and onion, put it through the
sieve and give herbs thereto.

[Koge Bog, (Denmark, 1616 - Martin Forest, trans.)]

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174 What to do to beer, so that it can be kept for a long time without
becoming sour. First, broach the cask, let two pints or more drain off
into a glazed pot. Take a handful of coriander seeds, make a small
bundle out of them in a clean white cloth, but not too big, so that you
will be able to put it into the top of the beer keg at the bunghole. Tie
it closed with a string, leaving a long piece. After that lay the bundle
with the coriander in the pot, set it on the fire, let it boil together
for about as long as a hard-boiled egg, do not let it run over.
Afterwards set the pot with the beer aside and let it fully cool. You
should not cover it. After that bring clay from a potter which should
not have been worked, knead salt into it and work them together, then it
will be nice and soft. Next take three freshly laid eggs and throw them
unopened into the beer from the top. After that hang the small bundle
with the coriander seeds in it, also pour the beer from the pot into it,
take a good handful of hops from a beer brewer and close up the top of
the bunghole by spreading it with the hops. Afterwards set a small
unglazed pot over it on top and plaster it up well along the rim.

[Das Kuchbuch der Sabina Welserin, (Germany, 16th century - V.
Armstrong, trans.)]

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BOUCHET. To make six sixths of bouchet, take six pints of fine sweet
honey, and put it in a cauldron on the fire and boil it, and stir
continually until it starts to grow, and you see that it is producing
bubbles like small globules which burst, and as they burst emit a little
smoke which is sort of dark: and then stir, and then add seven sixths of
water and boil until it reduces to six sixths again, and keep stirring.
And then put it in a tub to cool until it is just warm; and then strain
it through a cloth bag, and then put it in a cask and add one chopine
(half-litre) of beer-yeast, for it is this which makes it the most
piquant, (and if you use bread yeast, however much you like the taste,
the colour will be insipid), and cover it well and warmly to work. And
if you want to make it very good, add an ounce of ginger, long pepper,
grains of Paradise and cloves in equal amounts, except for the cloves of
which there should be less, and put them in a cloth bag and throw in.
And after two or three days, if the bouchet smells spicy enough and is
strong enough, take out the spice-bag and squeeze it and put it in the
next barrel you make. And thus you will be able to use these same spices
three or four times.

[Le Menagier de Paris, (France, 1393 - Janet Hinson, trans.)]

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For the fillets of a Veale, smoored in a Frying-panne. CUt them as for
Oliues: hacke them with the backe of a Knife: then cut Larde fine, and
larde them, then put them in a Frying-pan with strong Beere or Ale, and
frye them somewhat browne: then put them into a pinte of Claret Wine,
and boyle them with a little Sinamon, Sugar and Ginger.

[A NEVV BOOKE of Cookerie, (England, 1615)]

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Carp in pottage. Take a carp well scaled & wash it, & cut it in four
pieces, & take onions fried in butter, a salted lemon cut into slices, a
nutmeg, a little ginger, marjoram & mint finely chopped, then put wine
or verjuice & butter, & put it to stew well also with a little beer.

[Ouverture de Cuisine, (France, 1604 - Daniel Myers, trans.)]