[Sca-cooks] serving rice

Sharon Palmer ranvaig at columbus.rr.com
Mon Oct 28 22:03:51 PDT 2013


>>So what are the possible ways to serve rice?

---  Rice (Reiß) recipes from Rumpolt's Ein New Kochbuch (German 1581)

Blancmange seems to be very common, probably the most usual way to serve rice.
Note Ochsen 43, where it tells you to serve the 
rice over the meat, which it says is a Turkish 
dish.

From the menus:
Gebacken Reiß.	20	Fried rice.  (See Zugemüß 
172. Not what we think of as fried rice)
Ein Reiß gekocht in einer Milch.	7	A rice cooked in a milk.
Ein Pasteten von Reiß.	5	A pie of rice.
Ein Mancho Blancko von Hechten.	24	A blancmange of pike.
Ein Mancho Blanco.	12	A blancmange.
Spanische Kräpfflein mit Mancho Blanco.	17 
	Little Spanish fritters (empanaditas) 
with blancmange.

Ochsen 34.  Cut up the brawn two fingers wide/ 
and nicely long/ take beef fat/ that was cooked 
well with the meat/ also green herbs/ a soaked 
weck bread/ and a little onion/ chop it together/ 
Put it in a good beef broth and let it simmer 
together. Trim the ox intestine nicely clean/ and 
let the fat remain/ take a fair rice/ that is 
washed clean/ turn the ox intestine inside out/ 
that the fat comes out/ and sprinkle it with the 
rice/ turn it inside out again/ that it comes 
inside/ put it in boiling hot water/ and let cook 
until completely to the point (until completely 
done)/ then will the rice cook in the intestine. 
You can also prepare such an intestine from 
millet.

Ochsen 43.  To prepare a loin roast in another 
manner.  Salt the roast/ and stick it on (a 
spit)/ and let it roast/ take rice/ and wash it 
off/ set it on (the fire) with water/ and let it 
poach/ put it again on a strainer/ and wash it 
clean/ put it in a pot of tinned fish kettle/ and 
pour a hen or beef broth over it/  If you do not 
have such a broth/ then take water and fresh 
butter/ let it simmer with it/ that the kernels 
remain whole/ and when you dress the roast/ then 
put the rice with the broth over it (darüber)/ 
sprinkle it with driet (spiced sugar)/ then it 
will be well tasting.  And the Turks enjoy eating 
it like this.

Hammel 13.  To prepare stuffed mutton stomach. 
Wash it out nicely clean/ and rub it with salt/ 
take raw bacon and onions/ cut it nicely wide/ 
and sweat in a butter/ and see/ that you do not 
burn it/ then beat an egg/ three or four into it/ 
stir it together/ and make a scramble  (or 
stirred mixture)/ and put green herbs in it/ stir 
it in/ and make it well thick/

cut the bacon very small/ and chop it together/ 
and when you want to mix the filling/ then take 
saffron/ pepper/ salt/ and three or four egg 
yolks chop it together/ then the filling will be 
good/ stuff the stomach with it/ and close it 
with a wooden skewer/ set it to (the fire) with a 
water/ and let it cook completely to the place 
(until completely done)/ and when it is cooked/ 
then take it out of the water/ and clean it off/ 
and put it in a tinned fish kettle/ and pour a 
good well tasting beef broth over it/

parsley root and mace/ brown a little flour in 
it/ and let it simmer with it/ and when it is 
cooked/ and you are nearly ready to dress it/ 
then throw in a little unmelted butter/ that is 
unsalted/ and let it come to a boil together/ 
You might leave this broth white/ or make it 
yellow/ because the stuffing in the stomach is 
yellow/ that it matches with the color.

You can also make the stuffing sour with lemon. 
However if you want have it in three ways (or in 
a third way)/ then chop bacon/ green herbs/ and 
rice together/ a Parmesan cheese/ and grated weck 
bread/ take egg yolks with it/ that the stuffing 
holds together/ and do not over salt it/ because 
the Parmesan cheese is already salted/

stuff the stomach with that/ skewer it closed/ 
set it to (the fire) in a water/ that it will 
cook completely to the place (until completely 
done)/ take it out of the broth/ and lay it on a 
grill/ and brown it nicely on both sides/ baste 
it with fresh butter/

and when you are almost ready to dress it/ then 
first take the Parmesan cheese/ and sprinkle a 
little in the dish/ or in a silver plate/ and lay 
the stomach in it/ sprinkle it again with the 
Parmesan cheese/ over the stomach/ baste it with 
fresh unsalted butter/ cover it with another 
dish/ that it comes nicely warm on the table/

then it is a good Italian dish/ since the Italian 
dishes are for the most part sprinkled with 
Parmesan cheese/ and it happens that not a few 
Germans have learned/ especially those who have 
been in Italy/ that each country has its own use/ 
kind and traits/  Thus one can also uphold?? 
foreign people with strange dishes.

Hirsch 13.  Sausage from the deer intestines. 
....also/ that they are stuffed with eggs and 
rice/ as one fills the beef intestines.

Schweinen  17.  Blood sausage from a wild pig. 
When a wild pig is not mortally wounded/ or when 
one catches it living/ that one can stab it to 
death/ like a domestic pig/ then take the blood/ 
and stir it well/ cut bacon into it/ take a pair 
weck bread (two loaves)/ cut them/ or grate them 
on the grater/ soften them in a milk/ pour with 
the other in the blood/ put pepper/ ginger/ and 
mace into it/ and see/ that you do not over salt 
it/ then the sausages become soft and good/ that 
are made with the milk and the bread.  Then take 
a clean rice/ that is nicely parboiled and picked 
over.  Thus the Bohemian farmers make it with 
barley and buckwheat/ it is good in various 
manners. when one stuffs and parboils them in a 
water/ then one lays them on a clean straw/ and 
lets them lay over night/ then one cook them 
after that/ as one will have them.  When they are 
cooked to the place (until done) then one gives 
pounded horseradish with it/ made with a good 
beef broth.  The Bohemian farmers love to eat it 
like this.

Kappaun 37.  Nim~ ein Kappaunen/ der halb 
gesotten ist/ vnd fein außgesäubert/ seig die 
Brüh/ darin~en er gesotten hat/ darüber/ setz sie 
zu mit jungem Knobloch/ der kein Häupt gewonnen 
hat/ ein Handt voll oder zwo/ schel jhn/ vnnd 
wasch jn sauber auß einem külen Wasser/ laß ein 
weil darinnen ligen/ setz es in einem saubern 
Hafen zu/ vnd laß sieden/ wenns halb gesotten 
ist/ so thu jn auß der Brüh/ vnd wickel jn eyn in 
ein saubers Tuch/ wenns kalt ist/ so zupff es 
fein klein/

37.  Take a capon/ that is half cooked/ and 
nicely cleaned out/ pour the broth/ that it has 
cooked in/ over it/ set to (the fire) with young 
garlic/ that has not developed a head/ a hand 
full or two/ peel it/ and wash it clean with a 
cool water/ let it lay awhile in it/ set it to 
(the fire) in a clean pot/ and let simmer/ when 
half cooked/ then take it (the chicken breast) 
out of the broth/ and wrap it in a clean cloth/ 
when it is cold/ then pull it nicely small/

Wash a rice off/ pick it clean/ that no stones 
are in it/ put it in on a clean board/ and hold 
it towards the fire/ that more than the half part 
become dry/ take it/ and crush in a mortar/ 
winnow it through a sieve/ that is large and 
clean/ like this you will make a lovely white 
flour of rice/ take the same in a tinned round 
pan/ or in a tinned fish kettle/ mix with cream/ 
or sweet milk/ that it becomes nicely smooth/

set it on the fire/ and stir well/ that it does 
not scorch/ when it boils/ that it becomes 
completely thick/ stir it again with a sweet 
milk/ that it becomes thin/ then put/ that which 
you have pulled from the capon breast into it/ 
and stir well together/ pour a beef broth through 
a sieve in a cold water/ and let it become cold/ 
take a part in the rice flour/ set on (the fire)/ 
and let boil again/ so it becomes thick again/ 
you must continually stir/ that it does not burn/ 
because you must not save the skin (not let a 
skin form??).

When you think/ that it is thick/ then take 
crushed sugar/ and make it well sweet/ And when 
you are nearly ready to take it away (from the 
fire)/ then pour in a beautiful white rose water/ 
and let no more than a boil open (come to a boil) 
with it/ when you when you take it away (from the 
fire)/ then put a little salt in it.  However if 
you do not have  beef fat/ then take fresh 
butter/ that is unmelted and nicely sweet/ like 
this the pottage becomes whiter than from beef 
fat/

set it in a warm place/ and cover/ like this you 
can give cold or warm.  When you will dress it/ 
then take a wooden spoon/ dress it/ and make it 
into pieces/ lay in a dish next to each other/ 
that a little pile does not run into the other/ 
and when you will give it out/ then sprinkle it 
with white sugar/ like this it is a beautiful 
white pottage.  And in Spanish one calls it 
Manscho Blanko.

Kappaun 38.  From the blancmange you can make 
Spanish fritters (empanaditas)/ or Hungarian 
tarts/ or Spanish pie.

Kappaun 39. If you wish to make a pottage out of 
another pottage/ then take a spoonful or three of 
the Manscho Blanko/ beat it with eggs/ take a 
dish/ or a silver (dish)/ and spread the bottom 
with a cold butter/ pour the pottage in it/ and 
push it in (the) oven together with the dish/ and 
let bake/ like this it becomes nicely risen/ when 
it is baked/ then take it out/ and when you give 
it to the table/ sprinkle it with white sugar/ 
like this it is a well tasting pottage. And it is 
a saying: A pottage from a pottage/ or a porridge 
made from a porridge.

Kappaun 40.  Make a dough with warm water and 
butter/ also take a beautiful flour to it/ salt 
the dough well/ make it not too thick/ also not 
too thin/ that you can drive (roll) it out with a 
roller (rolling pin).  Take from the manscho 
blancko/ wrap it in the dough/ and make dumplings 
(like ravioli or pierogi) from it/ then cut them 
apart with a pastry wheel/ take butter/ make it 
warm/ and fry nicely cool (fry gently) in the 
butter/ like this they are crisp/ Dress them 
quickly/ and give them on a table/ sprinkle them 
with sugar/ like this it is lovely and good to 
eat.

Kappaun 41.  Also take manscho blancko/ when it 
is cold/ wash the hands nicely clean/ take a 
beautiful flour/ and from the white pottage/ make 
dumplings (Knödel) from it/ and roll them well in 
flour/ make butter hot/ and fry quickly away/ 
when you dress it/ then sprinkle beautiful white 
sugar over it/ like this it is a lordly good dish.

Indianischen Henn 14. You can also make 
blancmange from the breast/ as is described 
before.

Indianischen Henn 15. From the blancmange you can make a Hungarian Tart.

Indianischen Henn 16. Or a Spanish tart.

Indianischen Henn 17. Also a Spanish Pie.

Indianischen Henn 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.

Indianischen Henn 19. Also make a 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.

Turteltauben (Turtle dove) 6.  Take the breast/ 
that is boiled/ pull it nicely small/ and take it 
for blancmange/ then it is also good.

Hecht 12.  Blancmange from pike.  Boil a pike in 
water/ and salt it not much.  Take no vinegar to 
it/ and boil it to the place (until done)/ pull 
it out on board/ and let become cold/ Then take 
the flesh from the pike/ and pick out the bones/ 
and chop very small/

Then take a rice flour/ or a starch/ and almond 
milk/ beat the flour with it/ that it becomes 
nicely smooth and thin/ after that set it on a 
glow kettle (brasier??)/ and stir it around/ 
until it comes to a boil/ and see/ that you do 
not scorch it/ if it is thick/ then make thin 
again with almond milk/ put the chopped pike in 
it/

and let come to a boil again/ again stir well/ 
until it comes to a boil/ and put in a fair white 
sugar/ that is pounded very small/ also fresh May 
butter/ and let it again for the third time come 
to a boil/ and when you are nearly ready to take 
it from the fire/ then pour rose water in it/ let 
a boil open (come to a boil) with it/ and when 
you lift it/ then put a little salt in it/ and 
stir well/ until the salt comes (dissolves??) in 
it.

And when you dress it/ then sprinkle it with 
white sugar.  Thus one makes a blancmange of a 
pike.  From it you can also make a Hungarian 
tart/ or Spanish fritters (empanaditas)/ or 
fritters/ that one fries in butter.  You can also 
make a scrambled dish from it/ it is good 
prepared in both manners/ as one will have it.

Hausen 16. Blancmange from beluga sturgeon.

Bersig 9.  Blancmange from perch/ and from the 
same one can prepare various dishes/ tarts and 
dumplings (ravioli)/ as is previously described.

Stockfisch 4.  Blancmange from the stockfish/ 
especially when it is white/ then the blancmange 
will also be white.

Stockfisch 6.  When you want to make Spanish 
fritters (empanaditas)/ then mix the flour with 
clean warm water/ and make it not too strong and 
hard/ drive out a leaf or twenty/ that are very 
thin/ spread each leave with butter/ and when you 
have laid them on each other/ then drive it 
further out with a roller/ then the leaves will 
be yet thinner/

lay the hash (Gehack) in it/ and wrap over each 
other/ make it well together/ then cut it nicely 
round with a knife.  Take black paper/ spread it 
with olive oil/ then lay the dumplings on the 
paper/ and when you want to push them in the 
oven/ then spread them with fresh butter/ and let 
back/ then they will be nicely puffed up/

and will give themselves from each other in the 
air/ stay nearby/ that they do not burn/ and when 
you have dressed them/ then sprinkle it with 
white sugar/ then it is lordly and good to eat. 
You might also make such dough into a Hungarian 
tart/ and make a filling in it/ whatever you 
want/ be it spinach or chopped apple/ or 
blancmange from fish.

-- in other places Spanishe Krapffen use a rolled 
up dough like a quick puff pastry, rather than 
individually rolled leaves.

Stockfisch 12.  From blancmange/ that made from 
the stockfish/ you can prepare many dishes/ as is 
previously described.  And when one should 
prepare yet so many from a stockfish/ then it is 
however just a stockfish/ and stays a stockfish/ 
and one makes it as one wants/

then it is yet a stockfish/ wander in every land/ 
not alone in the land of Hungary/ for they 
already have fish fully/ and a Hungarian speaks 
immediately/ Bidesck Bestia/ that is/ the 
prankster stinks**.  And one can prepare many 
dishes from stockfish/ but the the effort for it 
does not last.

** perhaps another proverb.

Zugemüß 159.  Panada (gruel) from strained rice/ 
that was cooked in pea broth/ is also good and 
well tasting.  (Panada is a gruel or soup usually 
made of bread).

Zugemüß 167.  Rice cooked in a beef broth/ that 
it becomes well cooked/ and like a pottage/ put 
beef fat/ that is skimmed from the meat/ into it/ 
so it becomes good/ and when it is nearly cooked/ 
and one will dress it/ then put green parsley/ 
that is chopped small/ over it/ like this it 
becomes elegant and also good.

Zugemüß 168.  Rice cooked in a beef broth nicely 
clear/ that the rice is not over cooked/ that the 
grains are whole.  And when one dresses it/ then 
one pours a beef fat over it/ like this it stands 
beautiful.

Zugemüß 169.  Turkish rice. Take rice/ and wash 
it off/ set it to the fire with water/ and 
parboil it well/ wash it again/ and pick it 
clean/ take peeled (blanched) almonds/ chop them 
small/ toast them in butter/ that they stay white 
and crisp/ then throw the rice in/ and toast it 
with them/ make sweet with sugar. and put black 
raisins in it/ give dry or warm on a table.  Thus 
the Turkish like to eat it.  You can also enclose 
it in pies and in tarts.

Zugemüß 170.  You can also make a gruel from 
rice/ when it is cooked with beef broth/ like 
this make it with egg yolks or not/ as it is good 
in both manners.

Zugemüß 171.  Boiled rice in milk/ and when you 
dress it/ then give Driet (sugar and spices) over 
it/ like this it is good and well tasting.

Zugemüß 172.  Take rice/ and boil it in milk/ let 
it cook completely thick/ salt it/ and stir clean 
white sugar into it/ pour it on a clean board/ 
and put it nicely over each other/ let become 
cold/ and cut into pieces/ flour it well/ and put 
it in hot butter/ fry nicely slow/ so it becomes 
crisp.  And when you dress it/ sprinkle sugar 
over it/ and give warm on a table/ like this it 
is also good.

Zugemüß 173.  Rice cooked in almond milk/ is good and well tasting.

Zugemüß 174.  Take rice flour/ and stir it with 
cold milk/ then in boiling milk/ and stir well/ 
until it simmers/ put clear butter in it/ and let 
it also simmer with it/ so it becomes good and 
well tasting.

Zugemüß 175.  Take rice/ and wash it clean/ set 
good milk to (the fire)/ and let simmer/ until it 
becomes thick/ make sweet with white sugar/ and 
salt not much/ pour it on a dish/ and make a 
hedgehog of it/ take almonds/ and cut them nicely 
lengthwise/ and stick the hedgehog with it in 
place of the bristles/ and then let become cold. 
And when you want to dress it/ then pour a sweet 
almond milk over it/ like this it becomes good 
tasting.  You can also take clean black raisins 
in it/ and can stick one grain after another 
between the almonds/ like this it is even more 
elegant and better.

Zugemüß 176.  Take rice/ and parboil it in the 
water/ wash it/ and pick it clean/ cut almonds/ 
that are peeled (blanched)/ in it/ also small 
black raisins.  Take a pan with hot butter/ and 
throw them in it/ toast/ and make not brown/ make 
sweet/ but not too much/ like this it is also not 
bad/ when one gives it warm on a table.  Thus the 
Turks like to eat.

Zugemüß 177.  You might also well make a tart 
from it/ like this it is also good.

Gebackens 9. Take grated almonds/ mix it with 
sugar/ rose water/ and with small black raisins/ 
make a dough for it with warm water/ and little 
butter/ drive it out with a rolling pin/ wrap the 
almonds into it/ and cut with a pastry wheel/ fry 
in hot butter/ that is not too hot/ give warm off 
to a table/ and sprinkle it with sugar. Note: I 
think it means an almond filling wrapped in a 
dough of flour and water.

Gebackens 10. Wrap blancmange in such a dough/ be 
it flesh or fish/ that you do not oversalt the 
dough/ and fry gently/ sprinkle with sugar/ and 
give warm on a table/ like this it is good and 
well tasting.

Suppen 42. Take rice and parboil it/ wash it out/ 
and pick it over/ set it to (the fire) with pea 
broth/ and do not let simmer/ that the grains 
remain whole/ put fresh Butter that is 
unclarified into it and whole mace/ like this it 
is a good rice soup.

Turten 21.  Take rice/ and parboil it in water/ 
take black grapes with it/ and sweat with each 
other in butter/ make it sweet with sugar/ and 
enclose it in a tart/ and give it warm on a 
table/ then it is good and lovely.

Turten 29.  Take blancmange/ mix it with egg yolks/ then it is good for a tart.

Turten 31. Spanish fritters (empanaditas) with many leaves of blancmange.




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