[Sca-cooks] pastry recipe
Sharon Palmer
ranvaig at columbus.rr.com
Wed Feb 13 22:55:57 PST 2013
>I have been searching the internet for maybe a
>Rumpolt recipe that might be a richer crust.
>What is the correct route to take? I am
>preparing a spinach tart with a lid and a game
>pie. This recipe seems like one that is meant
>to be a shell but not enjoyed. Any suggestions
>or help?
>
>Jamie
Here are some pastry recipes from Rumpolt.
Ochsen (Ox) 62. To make Spanish fritters
(empanaditas) of beef marrow. Take a fair flour/
warm water/ and a little salt/ make a dough from
it/ wash the hands clean/ and work the dough well
an hour or an hour and a half/ then it releases
itself from table and hands/ pull it apart/ as
thin as a paper/ and make twenty or thirty such
leaves/ cut fresh unsalted bacon small/ and melt
it nicely slow/ Then take a clean brush/ and
spread each such leaf with the bacon/ lay them
all on top of each other/ Take apples/ small
black raisins/ cinnamon and sugar among each
other/ then take the marrow/ and scrape it clean
with a knife/ and chop it fairly small/ stir the
apples and raisins together with it/ wrap it in
the dough/ that you have driven out/ cut it up
with a pastry wheel/ and when you want to put it
in (the) oven/ then spread it with egg yolks/ and
see that you do not burn it/ sprinkle it with
white sugar/ and give warm on a table/ then it is
elegant and good.
Kuh (Cow) 7. Pie from cow udder. Take fair
flour/ and three or four eggs/ also fresh
unmelted butter/ a little salt/ and put it with
the flour/ make the dough stiff/ and drive it
over itself/ that it stays nicely round/ chop
fresh bacon/ green herbs and ginger together/ lay
it in the pie on the bottom/ cut the udder as you
like/ and also lay it in the pie/ cover it with a
cover/ beat an egg well/ and spread the pie with
it/ push it in (the) oven/ and let the cover with
an iron Hecklein ?? go over itself/ and make a
small vent hole/ so it stays nicely risen. And
when it is baked/ that you dress it/ then take an
egg yolk or two/ stir them with vinegar and beef
broth/ let simmer/ cut the pie open/ and pour the
broth into it/ then it is lovely and good to eat.
Kalb (Calf) 28. ....(Describing a mold used to
make fried pastry shells). If you will prepare
it in yet another way/ then let you make a small
copper pot kettle/ that is about three or four
fingers high/ that is tinned inside and out/ let
a nicely smooth iron stem (handle) be made in the
middle/ that you can set it hot butter/ as you
have pushed the spoon into the hot butter and as
you have poured the dough over it/ thus put with
such also/ and also fry it/ then it will be
puffed up/ and looks beautiful/ as if you had
driven out a dough into small pies/ put the hash
in it/ as you have arranged it with the other/
also sprinkle it with driet (sugar and spices)
and make a cover over it/ and one made from a
copper/ that just fits/ and is nicely pointed/
also fry a batter over it/ that it will also be
pleasing/ then set it on the pie/ and sprinkle it
with driet (sugar and spices)/ then it stands
nicely pleasing/ Thus you can prepare it in three
manners/ that not one is like another.
Kalb (Calf) 36. To make hattele (meat rolls) warm in a pie. ...
Also notice how you should make a dough for a
standing pie. Take flour/ and a pure egg yolk/
and a little melted butter/ that is not hot/ also
not much/ stir it in/ and make a dough/ and when
you have made it somewhat firm then drive it out
round/ nicely thin/ and in the middle leave dough
in it two fingers thick/ and trim it round with a
knife/ so it will be even/ then drive it higher
still/ then gives itself the dough/ that is in
the middle/ from each other/ and the pie stays
nicely standing/ also stays on the bottom not
completely too thick/ take from this dough/ and
make a cover over it/ then you can (make) such a
pot before eating/ like that the potter makes/
and you can prepare these hattele (meat rolls) in
many manners.
Kalb 48. To make Spanish pies from veal. Take
flour and lukewarm water/ make a dough from it/
and work it well for an hour or two/ that it
comes away from the table/ then it will be tough/
And when it is well worked/ then drive it out
with a roller/ so it will be thin as paper/ and
when you have rolled it out/ then take fresh pork
fat/ spread it over the dough with a brush/ and
when you have spread the fat/ then roll as much
dough around/ that it becomes four fingers thick/
then you can cut from it/ as many pies as you
intend to make/ be it three or four/ Moisten the
fingers with olive oil/ and drive it out three
fingers high/ then make another dough with egg
yolks and a little butter. Again drive a pie out/
as you have driven out the previous (pie)/ and
set it in the Spanish pie/ that you have
previously driven out/ because the dough/ that
you have previously driven out/ will not stay/ it
will fall down/ so the other dough is to help/
that you put it in there (so you put the other
dough in there to help)/ and then take a filling/
as is previously told to make for small pies/ And
when you have filled them/ then take from the
dough/ that you have rolled up/ make a cover (top
crust) of it/ and drive it out with the hands/
that you spread the fingers with olive oil/ and
spread it out/ as wide as the pie is/ and cover
it nicely closed with it/ Then take black paper/
and spread it with olive oil/ set the pie on it/
and push it in the oven together/ and see/ that
you do not burn it/ that you bake it with
diligence/ then it will rise beautifully from the
lard/ make sure/ and do not over bake it/ because
the meat/ that you put in it/ is already cooked/
and when you want to dress it/ then lift off the
cover with a knife/ and pour a little beef broth
in it/ and must not cut up the crust/ because the
dough will rise by itself/ then it will be
beautiful and good/ and one calls it Spanish pie/
and may dress three or four in a dish/ then it is
elegant.
But if you want to make a large one/ then you
must mix that much more dough/ that you roll it
over each other/ but the smaller are more elegant
than the large/ especially when one wants
admiration/ then one sends it out/ is more
suitable/ than when one cuts it apart/ Because
such pies are not simple to make/ are much effort
and little stuff/ are elegant and good to eat.
Hirsch (Deer) 33. To make an English Pie. Take
a piece of meat from a saddle/ lard it/ and let
cook to the place (or until done)/ take it out/
and make a dough for it from a fair white flour/
take pure egg yolks/ and fresh butter/ that is
unmelted/ under it/ mix a dough from it/ then it
becomes nicely yellow/ drive it out/ and wrap the
venison in it/ sprinkle it with spices and salt/
push it in (the) oven/ and do not burn it/ then
it becomes very nicely baked/ and the butter
rises out/ as when you have basted it with it/
and the dough becomes tender and better to eat/
as the meat/ that is in it/ and one calls it an
English pie/ since in England they like to eat it
prepared in this manner.
Dendel (Fallow Deer) 5. Take the tongues/ when
they are boiled nearly to the place (until nearly
done)/ and are cleaned off/ black raisins/
cinnamon/ ground sugar/ and fair flour/ chop it
together/ mix with warm water and butter/ or
clear beef broth/ then the dough becomes tender
from it/ And when you have worked it well/ then
drive it out with a roller/ not too thick/ nor
too thin/ warp the tongue in it/ and make
fritters (ravioli) from it/ fry slowly in butter/
then they become beautiful and flaky. When you
dress it/ the sprinkle it with ground sugar/ then
it is a lordly dish.
Krebßen (Crab) 15. Take a few of the tails from
boiled crabs/ that are shelled/ clean flour/ and
several egg yolks/ also fresh butter/ that is
unmelted/ stir it into the flour/ and make a
dough from it/ drive it out with a roller a half
finger thick. Take the tails of the crabs/ and
put fresh butter/ that is unclarified/ with it/
and a little ground pepper/ with green well
tasting herbs/ that are chopped small/ sprinkle a
little salt over it/ and stir into the crab
tails/ and enclose in the dough/ which you have
driven out/ spread the dough with egg yolks/ and
push it in (the) oven/ and let it bake/ and when
you dress it/ then open it/ and baste with fresh
butter/ cover again/ and let it be carried on a
table thus warm/ then it becomes good and well
tasting. And one calls it English pie/ because
the bread is better to eat/ than what is in it.
Stockfisch 6. When you want to make Spanish
fritters (empanaditas)/ then mix the flour with
clean warm water/ and make it not too strong and
hard/ drive out a leaf or twenty/ that are very
thin/ spread each leave with butter/ and when you
have laid them on each other/ then drive it
further out with a roller/ then the leaves will
be yet thinner/ lay the hash in it/ and wrap over
each other/ make it well together/ then cut it
nicely round with a knife. Take black paper/
spread it with olive oil/ then lay the dumplings
on the paper/ and when you want to push them in
the oven/ then spread them with fresh butter/ and
let bake/ then they will be nicely puffed up/ and
will give themselves from each other in the air/
stay nearby/ that they do not burn/ and when you
have dressed them/ then sprinkle it with white
sugar/ then it is lordly and good to eat. You
might also make such dough into a Hungarian tart/
and make a filling in it/ whatever you want/ be
it spinach or chopped apple/ or blancmange from
fish.
-- in other places Spanishe Krapffen use a rolled
up dough like a quick puff pastry, rather than
individually rolled leaves.
Gebackens 70. Take a fresh cheese/ that was made
over night/ put fair white flour and egg yolks
with it/ stir it well through each other/ make
küchel (small cakes) from it/ take paper/ and
spread with butter/ and lay the küchel on it next
to each other/ push it in a warm oven/ so it will
nicely rise/ the inside will get nicely hollow
like a sponge/ dress it in a dish/ and baste with
fresh butter/ and sprinkle them with white sugar/
give warm or cold on a table/ cut nicely round
and thin/ lay on a dish/ sprinkle with rose
water/ and sprinkle with white sugar/ like this
is it good and well tasting.
Per Grimm, küchel are small cakes.
Gebackens 71. You can also make well a tart from
such a dough/ and can let it become cold/ this
one calls Cheese tart/ and when you will give it
on a table/ then sprinkle with rose water/ and
give cold/ sprinkle it with white sugar. You
might give it whole or sliced.
Turten 1. Take figs/ and cut them small/ put
small black raisins/ that are washed clean/ with
it/ make it in a tart/ and put a little butter
over it/ let bake/ be it in the oven or in the
tart pan. And when you want make a tart/ then
take egg yolks and butter/ put it with the flour/
and make a dough from it/ drive it out thin/ and
cut it nicely round/ and salt it. And such a
dough you can use for all kinds of tarts.
Turten 25. Take apples/ that are chopped small/
as one prepares for a tart/ mix a dough from fair
white flour/ with warm water/ and make it not
completely too thick. On the bottom make a leaf
of eggs and butter/ then the dough will be even
more tender/ put the apple filling on it/ take
the dough which you have made with water/ pull it
out with the hands nicely thin/ like a veil/ and
make twenty or thirty such leaves on top of each
other/ and spread each such leaf/ before you
stack them/ with fresh butter/ and when you have
laid them on top of each other/ then trim it
nicely round/ and push it in (the) oven/ and see
that it does not burn/ as it bakes itself
quickly/ and the leaves rise nicely up. If it is
instead a meat day/ then spread them with bacon/
that is nicely rendered/ and give it warm on a
table/ sprinkle it with sugar/ then it is
beautiful and elegant. And thus one makes the
Hungarian tart.
Ranvaig
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