[Sca-cooks] Serving Barley (was Rice)

[Sharon Palmer]

---- Barley (Gersten)  from Rumpolt's Ein New Kochbuch (German 1581)

From menus:
Gersten gekocht mit Hüner Brüh vnd Kalbern 
Würsten/ auch ein gekochte Hennenbrust klein 
gehackt/ vnd darmit gekocht.		Barley 
cooked with chicken broth and veal sausages/ also 
a cooked chicken breast chopped small/ and cooked 
with it.

Gersten gekocht/ mit Kälbern Würsten.	11 
	Cooked barley/ with veal sausage.

Ein Gersten gekocht mit Würsten.	3	A barley cooked with sausages.

Schweinen 17.  (listed with rice)

Zugemüß 13. Peas and barley cooked together/ with 
good peabroth/ and well larded.  This dish is 
also not bad to eat/ And in Austria it is called 
Ritschet.

Zugemüß 81.  Barley.  Let the barley cook well in 
water/ put a little bacon in it/ so the barley 
becomes white/ put them in a strainer and wash 
them clean/ pick (removed hulls?) them over/ and 
put them in a pot/ or in a kettle/ that is 
tinned/ pour a hen or beef broth/ that is not 
fat/ over it/ let simmer with it/ until they 
become thick.

Then take a hen's breast/ that is well cooked/ 
chop it small/ and put it with the barley/ let 
simmer with it/ like this it becomes good and 
well tasting.  You can also well put a pounded 
mixture under it from a hen/ like this it becomes 
white and good tasting/ is good for sick and well.

Zugemüß 82.  Barley cooked with a pounded mixture (gestossenem).

Zugemüß 83.  Barley/ that is cooked with beef 
broth/ not too thick/ that is thin and well 
tasting.  Take a mutton leg/ that is roasted 
brown/ and nicely tender/ and when you dress it 
in a dish/ then pour the barley over it/ put 
ground pepper in it/ like this the barley 
together with the mutton leg becomes nicely 
brown.  You may make the barley sour or not/ like 
this it is good and well tasting/ costs not much/ 
but has instead great effort.

Zugemüß 84.  Take barley. that is cooked with 
beef broth/ strain it through a hair cloth/ that 
it becomes nicely thick/ put it in a tinned fish 
kettle/ put fresh unclarified butter in it/ also 
stir eggs in it/ and let cook with it/ like this 
it is good and well tasting.

Zugemüß 85.  Take barley/ and simmer it well 
first in a water/ wash in three or four waters/ 
pick it/ and put it in a milk/ let it nicely cook 
with it/ until it becomes thick/ also put pure 
butter in it/ and let simmer with it/ salt/ and 
give warm on a table/ pour clear butter/ that is 
well tasting/ over it/ like this it is good and 
well tasting.  You may sprinkle fair white sugar 
over it or not.

Zugemüß 86.  Barley cooked in almond milk/ as is 
described before/ how one should cook it.

Zugemüß 160.  Gruel from strained barley/ that is 
also cooked in pea broth/ is good and well 
tasting.

Zugemüß 192. Nim~ ein Rutten/ vnd seudt sie mit 
Erbesbrüh/ thu sie in eine Mörsel/ vnd stoß mit 
gebeht Schnitten von einem Weck/ streich es mit 
der selbigen Brüh durch.  Nim~ gesotten Gersten/ 
thu sie in die Brüh/ vnnd laß fein dick damit 
sieden/ pfeffers/ gelbs vnnd saltzs/ thu frische 
Butter/ die vngeschmältzt ist/ darein/ laß damit 
sieden/ so wirt es gut vnd wolgeschmack.

192.  Take a Rutten (burbot, a fish)/ and boil it 
with pea broth/ put it in a mortar/ and crush 
with toasted slices from a weck bread/ strain it 
with it's own broth.  Take cooked barley/ put it 
in the broth/ and let simmer until nicely thick/ 
pepper it/ yellow it and salt it/ put fresh 
butter/ that is unmelted/ into it/ and let simmer 
with it/ like this it becomes good and well 
tasting.

Suppen 43. Take simmer barley/ that is clean 
picked over/ set them to (the fire) with a pea 
broth/ also with fresh unmelted butter and look 
that you do not over salt it. And when you almost 
wish to dress it/ then toast fresh well tasting 
herbs/ that are chopped small/ put them with 
butter into the Soup/ so it becomes good and well 
tasting.