[Sca-cooks] Rumpolt on Turkey

[Johnna Holloway]

Thanks for sharing these

Johnna

On Nov 23, 2013, at 1:17 AM, Sharon Palmer wrote:

> 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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