[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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