[Sca-cooks] pastry recipe

[Sharon Palmer]

>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