[Sca-cooks] German Scotch Eggs??

[Gretchen Beck]

Google suggests that, modernly, cheiro-verde is a combination of parsley and scallion (essentially an oniony green sauce -- sounds like a yummy meatball seasoning).  Don't know how far back it goes (most of the hits are for restaurant's named cheiro-verde)

--margaret

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From: sca-cooks-bounces at lists.ansteorra.org [sca-cooks-bounces at lists.ansteorra.org] on behalf of Donna Green [donnaegreen at yahoo.com]
Sent: Wednesday, March 14, 2012 3:59 PM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] German Scotch Eggs??

Hi Ranvaig,

The Portuguese apparently made a version of Scotch Eggs too.
>From A Treatise of Portuguese Cuisine from the 15th Century

Translated by Baroness Faerisa Gwynarden

Almôndegas
Tomem carne de porco ou de carneiro muito gordo, sem ossos, e piquem-na bem miudinha, temperando-a com sal, cravo, açafrão e gengibre. Façam as bolas de carne, recheiem-nas com uma gema cozida, passando-as em seguida pela farinha de trigo. Numa panela com manteiga bem quente ou, se preferirem, manteiga e caldo gordo de carneiro, lancem um amarrado de cheiro-verde, e coloquem ali as almôndegas. Tampem a panela e tenham o cuidado de mexer as almôndegas de vez em quando, evitando que se partam. Sirvam com bastante molho. Se este for pouco, ajuntem às almôndegas o caldo de outras panelas.

Hazelnuts (meat balls)
Take very fat pork or mutton, boneless, and mince it very finely, seasoning it with salt, cloves, saffron and ginger. Make it into meatballs, fill them with a cooked egg yolk, rolling them afterwards in wheat flour. In a pot with very hot butter or, if you prefer, butter and fat mutton broth, add a bunch of cheiro-verde (I'm not familiar with this herb, it literally translates as "green smell", and add the "hazelnuts" (meat balls). Close the lid and take care to stir the meatballs once in a while, avoiding breakage. Serve with lots of sauce. If the sauce isn't sufficient, add broth from other pans.

Juana Isabella

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Date: Tue, 13 Mar 2012 23:59:48 -0500
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] German Scotch Eggs??

This list has talked about whether Scotch Eggs are period.

Rumpolt's Kalb 44 has white meatballs of chopped
veal, with a yolk inside rather than a whole egg.
Made with either a raw yolk, or a hard boiled one.

I start off with a bit of a previous recipe,
because it says make dumplings as told before.

Modernly Kn?del are dumplings mostly or
completely of bread (or potatoes), but Rumpolt
uses Kn?del consistently for something more like
a meatball, sometimes but not always with some
bread added.

Ranvaig
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