[Sca-cooks] Serving Barley (was Rice)
Sharon Palmer
ranvaig at columbus.rr.com
Mon Oct 28 22:06:26 PDT 2013
---- 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.
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