[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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