[Sca-cooks] Bear Recipes

[Daniel Myers]

> -------- Original Message --------
> On Mar 7, 2013, at 12:00 AM, Glenn Gorsuch <ggorsuch at gmail.com>
> wrote:
> 
> Now, one thing that IS specifically for the
> Symposium.  There is a potluck Friday night, again.  I was just given about 5
> pounds of bear (NOT Bear)...anyone have any brilliant ideas?

Here's what little I found on a quick search:

Sauce for Any Game Animal (stag, bear, deer or other). Clean the meat
and roast or boil it; then make this sauce: get a toasted, crustless
loaf of bread with a handful of the animal's meat and pepper, ginger and
saffron, and grind it up together; distemper this with lean broth,
verjuice and honey, and boil it until it is thick; put it into bowls.
[The Neapolitan recipe collection, (Italy, 15th c - T. Scully, trans.)]

xij - Vn Vyaunde Furne3 san3 noum de chare. Take stronge Dow, and make a
cake sumdele thicke, and make it tow; than take larde3 of Venysoun, or a
bere, or of a Bere, and kerue hem thinne as Fylettes of Porke, and lay
thin lardys square as a chekyr, and ley ther-vppe a tyne y-makyd of
Eyroun vppe-on the tyne; ley thin farsure, y-makyd of Hennys, and of
Porke, of Eyroun, and myid brede, and Salt, and chese, yf thou it hast;
and that it be makkyd at .iiij. tymes. Fyrst make thus thin whyte
farsure: grynd in a mortere, Gyngere, Canelle, Galyngale; take then
almaundys and floure of Rys, and a party of Fleysshe, and caste ther-to
in a mortere, and grynd ry3th smal, and temper it with Eyroun. thus make
thin 3elow Farsure: nym Safroun, Gyngere, Canel, Galyngale, Brede, and a
partye of thin Fleyssche, and grynd it smal in the mortere, and temper
it vppe with Eyroun. The thryd maner schal ben blake: nym Gyngere,
Canelle, Galyngale, Brede, Eyroun, and Old chese; nym than Percely, and
grynd it smal in a mortere, and wryng it and do it vppe; and do it to
thin Fleyssche, and ther-with coloure thin fayre partye of Fleyssche,
and ley a party of thin Fleyssche on .iiij. quarterys, but that the
brede be as thin cake; take then and ley ther-vppe-on thin Fleyssche,
and lay ther-vppe-on a grece; a-boue thin grece ley thi cyvey; nym thin
thridde cours of thin Flessche, and lay as brode as thin cake, and than
grece, and ther a-bouyn, a cyvey. ley the iiij. course of thin Fleyssche
on .iiij. quarterys as brode as thin cake, and than grece, and than
a-boue, a cyuey. The .v. cours of thin Fleyssche, ley as brode as thine
cake, and then grece, and than aboue, a cyuey. Nym the .vj. cours, and
lay as brode as thin cake, and than grece, and than a cyuey. Nym the
.viij. cours of the Fleysshe, and lay as brode as thin cake on .iiij.
quarterys, and grece, and than a cyvey; and a lytel bake hem, and serue
forth.  [Two Fifteenth-Century Cookery-Books, (England, 1430)]

- Doc