[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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