[Sca-cooks] Serving Millet (was Rice)
Sharon Palmer
ranvaig at columbus.rr.com
Mon Oct 28 22:04:00 PDT 2013
--- Millet from Rumpolt's Ein New Kochbuch (German 1581)
Himmel Thaw gekocht mit einer Mandel Milch.
18 Red millet?? cooked in an almond
milk.
Gebratene Wachteln mit einem Hirschbrey. 3
Roasted quail with a millet porridge.
Ochsen 34. (listed with rice) You can also
prepare such an intestine from millet.
Wilden Ganß 7. Take a good fat goose/ dismember
it/ and wash it off/ set it to (the fire) with a
water/ also put salt into it/ and let simmer with
it/ skim it well/ pull it out of the broth/ take
millet porridge/ and wash it out clean/ hull it/
and set it on the fire/ parboil it in a water.
Wash it out again/ and take the broth/ that the
goose has cooked in/ with the fat/ pour it on the
porridge/
and let nicely simmer in the pot/ stir often/
that it does not scorch/ and take much fat from
the goose/ and let simmer well with it/ that it
becomes even better tasting/ that make it not too
thick. When the millet is well cooked and well
tasting/ then put the goose/ that you have
cooked/ into it/ and let cook again/ that it
becomes good and well tasting. Thus one cooks
the goose in millet porridge.
Wilden Endten 10. Also again cooked with a
millet porridge/ as is previously told to cook
from a goose.
Wachteln 3. Take roasted quail/ and fair millet
porridge/ wash it off clean/ and set it on the
fire/ and poach it well/ wash it off again/ and
pick it nicely clean/ put it in a dish/ and pour
a beef fat/ or a little beef broth over it/ set
on small coals/ and when it begins to swell/ then
stir it well/
and the more often you stir it/ the better it
will be/ make it not very fatty/ also not too
thin/ and take not much broth to it/ then it will
be even better/ and when you want to dress it/
then first dress the porridge/ lay the roasted
quail on it/ then again a porridge/ and cover it
with that/ then it will be good and well tasting.
Thus one makes the quail porridge.
-- Also see Zugemüß 104.
Zugemüß 101. Him~elthaw. (Red millet??) Cook it
with a beef broth/ as one cooks barley/ or with
almond milk that is sweet/ or with cow milk/ and
fresh unsalted butter/ that is not sour/ like
this it is white and well tasting.
Per Grimm: Himmelthaw = Himmelstau = panicum sanguinale, red millet?
Zugemüß 102. Wasch den Him~elthaw sauber auß/
klaub jn/ vnd thu jn in gesottene Milch/ vnd laß
darmit sieden. Thu ein wenig Butter/ daß fein
dick wirt/ darein/ saltzs ab/ vnnd richt es auff
eine Schüssel/ besträw es mit Zucker/ so wirt es
gut vnd wolgeschmack.
102. Wash the red millet?? clean/ pick it/ and
put it in boiled milk/ and let simmer together.
Put a little butter/ that becomes nicely thick/
in it/ salt it/ and arrange on a dish/ sprinkle
it with sugar/ like this it becomes good and well
tasting.
Zugemüß 103. Koch Him~elthaw in Mandelmilch/
machs süß mit weissem Zucker/ vn~ laß damit
sieden/thu vnzerlassene Butter darvnter/ so wirt
es desto weisser vnd wolgeschmacker/ sträw Zucker
darüber/ vnnd spreng ein wenig Saltz darein/ denn
die Mandelmilch leidet nicht viel Saltz.
103. Cook red millet?? in almond milk/ make
sweet with white sugar/ and let simmer together/
put unmelted butter in it/ like this it becomes
even whiter and better tasting/ sprinkle sugar
over it/ and scatter a little salt in it/ as the
almond milk does not suffer much salt.
Zugemüß 104. Hirßbrey (Millet porridge). Take
millet/ that is fair and not off-tasting??/ wash
it in many clean waters/ set it to (the fire)/
and let it boil/ when it is parboiled/ then pour
it on a strainer/ and wash it clean/ put it in a
fish kettle/ that is tinned/ pour a beef broth
over it along with the fat/ set on coals/ stir
often/ and don't over salt it/ when you dress it/
then put roasted quails with it/ and give warm on
a table. This one cooks a quail porridge.
Zugemüß 105. You can well also cook a Hirßbrey
(millet porridge) with a beef broth/ like this it
is also not bad.
Zugemüß 106. Hirßbrey (Millet porridge) cooked in a milk is also good.
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