[Sca-cooks] Rumpolt on Turkey

Sharon Palmer ranvaig at columbus.rr.com
Fri Nov 22 22:17:09 PST 2013


From my translation of the Turkey section of Rumpolt's Ein New Kochbuch. 1581

Of a Indianischen Henn (Indian hen, ie. turkey) 
there are twenty dishes to make.

1. Warm roasted with a Pobrat sauce/ or given 
dry/ or let become cold/ for it is a good food 
when it is cold.

2. Pies cold or warm.

Picture of turkey pie:
http://www.rijksmuseum.nl/aria/aria_assets/SK-A-4646?lang=en

3. Dismember the Indian chicken (turkey)/ wings 
and thighs/ stuff each separately/ and when it is 
stuffed/ set it to (the fire)/ and let simmer to 
the place (until done)/ Lay it on a grill/ brown 
it/ and make a broth for it/ be it sour or sweet/ 
it is good in both manners.

4. You can also make such filled wings in (a 
sauce) with parsley root/ good mace and beef 
broth/ also with fresh well tasting herbs.  You 
may make it yellow or leave white/ as it is good 
in both manners.

5. You can also make such stuffed wings and thighs in a Pepper (sauce).

6. Or you can make it in a green (sauce) with 
parsley/ that is well cooked and strained/ from a 
toasted sliced weck bread/ with a beef broth/ 
together with parsley and livers. Season it with 
saffron and pepper/ see that you not overseason 
nor oversalt it/ like this it is good and well 
tasting.

7. Take a half breast/ that is raw/ and make 
Knödel (meatballs or dumplings) from it/ be they 
yellow or white.

8. Make from the other half breast/ that is 
cooked/ a pounded mixture/ you may leave it 
white/ or make it green/ with fresh parsley/ that 
is cooked/ and strained with good chicken broth/ 
also with toasted slices (of bread)/ like this it 
is good and well tasting.

9. You may also well make a mince from it/ if it 
is white/ then take a clear chicken broth/ if it 
is instead roasted/ then take a brown broth/ that 
you have poured off from a roast/ with a chicken 
broth/ that is very lightly salted. When one 
wants to dress it on a table/ then one presses 
sour Seville orange juice into it/ then it will 
be good and lovely.

10. You can also make Knödel (meatballs) in a pie.

11. You can also make little pies from the breast.

12. Or also Spanish pies (empanadas).

13. Also Spanish fritters (empanaditas).

14. You can also make blancmange from the breast/ as is described before.

15. From the blancmange you can make a Hungarian Tart.

16. Or a Spanish tart.

17. Also a Spanish Pie.

18. To fry fritters (ravioli). Take flour/ warm 
water/ and little butter and salt/ mix the flour 
with it/ and make a dough out of it/ not 
completely too thick/ that you drive it out with 
a roller/ wrap the blancmange in it/ and make 
fritters of it/ take hot butter and fry it nicely 
slow/ that remain nicely white/ and not brown/ 
then the dough will be crisp and good. When you 
it dress it/ then sprinkle it with white sugar.

19. Also make a Muß (pottage) from the 
blancmange. Take the blancmange/ and divide eggs 
up??/ and with sweet milk/ take a dish/ and 
spread the bottom with butter/ that is cold/ then 
put the pottage in the dish/ thrust it in (the) 
oven/ and bake it/ then it will puff up nicely/ 
and when you dress it/ then sprinkle it with 
sugar/ then it will be good.

20. You can also prepare a clear broth from a 
Indian chicken (turkey)/ and cook more than forty 
dishes/ that are not small. You can also take 
gizzard/ liver/ intestines and the blood. And you 
need to throw away nothing of it/ you can make 
use of everything.

Ranvaig



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