[Sca-cooks] travelers fare

[Sharon Palmer]

>while I am poking the list:
>I am looking for travelers fare.  Food that could be carried and 
>eaten on pilgrimages or other trips.
>Sources or recipes would be appreciated.

Rumpolt has several sausage recipes that might be appropriate, but 
this one mentions traveling.

Hirsch 25.  To make Italian Zurwanada (Italian sausage) from the 
deer.  Take the wide meat from the hind quarter/ cut it small with a 
knife/ take pork from the hindleg/ that is fatty/ chop with the 
venison/ and take the largest and strongest/ wash it out clean/ and 
before you reverse it/ then pick the fat completely away from the 
deer/ leave not even a poppy seed large on it/ because otherwise it 
quickly becomes rancid/  Then turn it inside out/ and clean the slime 
out/ and dry it out well with a cloth/ that no drop of water comes in 
there/ neither outside nor inside/ Then take salt/ put it in a pan/ 
make it dry and warm/ put it in a mortar/ and pound it well small/ 
then take it out/ take whole pepper/ put it in a mortar/ beat it a 
just a little/ that the kernels drop apart/ take the pepper/ and mix 
it with the salt/ rub the meat/ that you have chopped small/ with it/ 
that it becomes well salted and spiced. Anyway see/ that you do not 
put completely to much salt in there/ that it is not over salted. 
The Italians take everything according to the weight/ but it shows 
itself quickly/ if there is too much or too little/ one has too much 
to do/ that one should always carry weights and balance with him. 
Take the meat/ and stuff it in the intestines/ and press it firmly/ 
and when you see that the intestine develops bubbles/ and the meat 
does not come over each other/ then tamp the intestine with a needle 
point or a bodkin/ then it it goes even sooner over each other/ and 
becomes firm/ Tie the sausage closed/ and hang the sausage in smoke/ 
yet not in a chimney/ that no heat comes to it/ that it only becomes 
dry/ the longer you let it hang in there/ the better and redder it 
becomes/ and it keeps a year and a day. However if you are in a crew 
(or army)/ then spread it with olive oil/ and enclose in barrels/ 
then they keep a year or three.  Such sausages are also good to make 
with beef and pork/ that no fat says on the intestines/ then it does 
not become rancid/ And such sausages you can well make from clean 
pork or beef/ with bacon that is not salted/ and the meat/ that 
belongs in such intestines/ you must not lay it in water/ but rather 
as it was gutted/ because it is spoiled from the water/ and becomes 
stinking.  If you do not have any intestines/ then take the bladder/ 
then the sausages become that much thicker and larger/ and when you 
cook them/ and they are small/ then you should let them simmer an 
hour or two.  When they are thick and large/ then you must let them 
simmer an hour four or five/ however that you do not over cook them/ 
let them become cool/ then you can eat them/ and you can also keep 
them a week six or seven/ especially in winter/ when you travel over 
the land/ you can cut a piece from it and eat it anytime/ then you 
taste it after a good drink.  And such sausages one must make in 
winter/ the colder it is/ the better it is.  Is also good for a poor 
soldier/ that must be in the field a year and a day/ because the 
pepper and salt conserve it/ becomes good and well tasting.  They can 
also be given for a salad/ and when you carve them/ then pull the 
skin off/ then you will see the pepper corns between the red meat/ 
makes one pleased to eat.

Ranvaig