[Sca-cooks] turtle meat source and period turtle meat recipes

Sun Jun 7 21:49:12 PDT 2015

Turtles are now protected in Europe but are still eaten in Costa Rica and
Brazil. In one of Swedens old cookbooks is a recipe to make turtle soup
with a horrible technic to cut it's head.
"Take a burning iron and put in the turtle's ass. With the pain the turtle
takes her head out and you can cut it".
Ana

On Mon, Jun 8, 2015 at 1:20 AM, Stefan li Rous <StefanliRous at gmail.com>
wrote:

> From the exotic-meats-msg Florilegium file:
> <<< Date: Sun, 13 Sep 1998 12:16:33 -0400
> From: "Philippa Alderton" <phlip at bright.net>
> Subject: Re: SC - Thoughts on Food- reply, long.
>
> As far as period oddities, Anthimus refers to organ meats such as kidneys,
> stomach (tripe), matrix (sow belly), udder, liver, and many birds and
> fishes, including lamphreys. Apicius refers to rose and violet wine, brain
> sausages among many others, intestinal fat and intestines as casings,
> nettles, smelt pie or sprat custard, ostrich, grane, thrush, figpeckers,
> pheasant, and many other birds, sow's womb, tails and feet, lungs,chamois,
> gazelle, wild sheep and dormouse, rays, squid, octopus and sea urchins, and
> eels, including conger. Platina includes omentum,  maidenhair fern, heads
> and giblets of capons and chickens, tounge, chicken and other animals
> testicles testicles, porcupines and hedgehogs, brains and heads of all
> species, eyes, hearts and lungs, liver, udders, spleens, kidneys, stomach,
> fish eggs, several for hemp (cannabis), turtles, murex, and eels including
> moray and conger.
>
> Phlip >>>
>
> <<< Date: Sat, 12 Mar 2005 11:06:46 -0500
> From: Daniel Myers <edouard at medievalcookery.com>
> Subject: Re: [Sca-cooks] (LONG!) Dragon Dormant Baronial Investiture
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
>
> > Where would you get the right turtles? I guess, like one of our recent
> > cooks did for quail (or some such), you could raise them. :-) But I
> > suspect that would take a while.
>
> I couldn't find any recipes off hand, but I did notice earlier this
> week that there are turtles in two of the period paintings of fish
> sellers.
>
> Fishmongers, Vincenzo Campi (1580s)
> http://gallery.euroweb.hu/html/c/campi/vincenzo/4fishmon.html
>
> The Fishmonger's Shop, Bartolomeo Passerotti (1580s)
> http://gallery.euroweb.hu/html/p/passerot/fishmong.html
>
> - Doc >>>
>
> <<< Date: Sun, 13 Mar 2005 21:30:33 -0500
> From: patrick.levesque at elf.mcgill.ca
> Subject: [Sca-cooks] Turtle Soup,       was: (LONG!) Dragon Dormant
> Baronial
>         Investiture
> To: sca-cooks at ansteorra.org
>
> > Medieval turtle soup? Recipe?
>
> There are two recipes for turtles in the 'Ouverture de Cuisine'...  (which
> has
> been webbed by Thorvald - my apologies, I don't have the URL handy, since
> I'm
> working from a printed copy). One of them can be seen as a turtle soup,
> stew,
> or turtle in broth... I haven't obviously experimented on it yet.
>
> "Prennez la tortue, & couppez la teste,
> <<131>>
> & la laissez mourir, puis la mettez
> boulir si longuement que vous pouuez
> tirer l'escaille arriere de la chair: puis
> vous osterez toute la peau que vous
> trouuerez, & prennez la chair & les
> oeufs s'il y en a, & la mettez esteuuer
> auec bon bouillon, & mettez vn peu de
> fleur de muscade, vn peu de poiure &
> rosmarin, mariolaine, mente & beurre
> fresche, & sel, & vin blanc ou verius,
> & vn citron fresche par tranches, & le
> laissez bien estuuer ainsi, & seruez."
>
> > Where would you get the right turtles?
>
> I haven't figured that part out yet... I believe turtles are now protected
> in
> France (I don't know about the rest of Europe) and I haven't started to
> look
> around here to see what's available.
>
> Petru >>>
>
> <<<
> Date: Mon, 14 Mar 2005 05:58:42 -0700
> From: James Prescott <prescotj at telusplanet.net>
> Subject: Re: [Sca-cooks] Turtle Soup,   was: (LONG!) Dragon Dormant
>         Baronial Investiture
> To: Cooks within the SCA <sca-cooks at ansteorra.org>
>
> At 21:30 -0500 2005-03-13, patrick.levesque at elf.mcgill.ca wrote:
> >>  Medieval turtle soup? Recipe?
> >
> >  There are two recipes for turtles in the 'Ouverture de Cuisine'...
> (which has
> >  been webbed by Thorvald - my apologies, I don't have the URL handy,
> since I'm
> >  working from a printed copy). One of them can be seen as a turtle soup,
> stew,
> >  or turtle in broth... I haven't obviously experimented on it yet.
>
> The French version was actually webbed by Thomas Gloning -- I was
> one of the people who helped with the transcription.
>
> The English translations by me are (draft form):
>
> 170. To prepare a tortoise.
>
> Take the tortoise, and slit the throat, and let it die, then
> put it to boil so long that you can pull the shell away from
> the flesh: then you will remove all the skin that you find,
> and take the flesh and the eggs if there are any, and put it
> to stew with good stock, and add a bit of mace, a bit of pepper
> and rosemary, marjoram, mint and fresh butter, and salt, and
> white wine or verjuice, and a fresh [sweet] lemon in slices,
> and let it stew well thus, and serve.
>
> 171. Otherwise. [Tortoise]
>
> When the tortoise is well cooked, fricassee it in butter, a
> fresh [sweet] lemon cut into slices on top, or make a sauce
> on top with some toasted white bread, and some ground white
> [blanched?] almonds, and strain all well through cheesecloth,
> add sugar and ginger, and boil it so that it is thick, and add
> the fricasseed tortoise, and you will serve [it] thus.
>
> Thorvald
>
>
> Date: Tue, 15 Mar 2005 22:43:57 -0500
> From: patrick.levesque at elf.mcgill.ca
> Subject: [Sca-cooks] Turtles, turtles, rha-rha-rha
> To: sca-cooks at ansteorra.org
>
> Found one supplier: New Orleans Seafood distributes frozen turtle
> flesh. They even accept on-line orders.
>
> However, turtles are on the endangered species list. Import is prohibited
> in Canada without a license and a damn good reason to do so. Haven't found
> any domestic source for turtle meat up north yet...
>
> (Acutually, I can get a license to bring some turtle flesh as souvenir, if
> I'm a tourist. I just don't see how I could get 20 pounds of turtle flesh
> to be considered a souvenir...)
>
> I'll have to research something else, I guess.
>
> Petru >>>
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          StefanliRous at gmail.com
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
>
>
>
>
>
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