Winter-Feast-art - 10/13/05 A 12th Night Feast served at an shire SCA event outside Hamburg, Germany in 2004 by Giano Balestriere. NOTE: See also the files: 12th-nite-fst-art, 12th-N-Oertha-art, Drach-hist-msg, Carbonadoes-art, sauces-msg, onions-msg, cucumbers-msg, eggs-msg, mustard-msg, feasts-msg, feast-ideas-msg. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Date: Tue, 11 Oct 2005 22:44:36 +0200 From: Volker Bach Subject: Re: [Sca-cooks] Seekin Recipe ideas To: Cooks within the SCA Am Montag, 10. Oktober 2005 17:50 schrieb wildecelery at aol.com: > The Student Groups at dartmouth College is hosting a small feast 20-40 > people on November 12. The feastocrat is hoping to do a Christmas or > Yule theme... does anyone have simple recipes with solid documentation > that are inexpensive to prepare, easy to find the ingredients for, and > simple to vary the quantity on? Can't really think of any particularly winter-themed ones, but these are definitely wintery and easy and relatively cheap to shop for (we served them for a Twelfth Night). You may have trouble getting brown mustard seed, and a goose may not meet your definition of 'inexpensive' (we had a feast budget of around $8 per capita on this one), but still, it was good. Giano TWELFTH NIGHT 2004 MENU By Giano Balestriere Lunch Carbonadoes with Sauces and Bread From Franz de Rontzier (1598) Karbanart von Rinder unnd Hamelfleisch / Schwein / Hirsch unnd Rehe Wildbrat Wenn mans thun will / mag man uber die Karbanart / wenn sie gar sein / Wein oder Bieressig geben. Man sol sie allezeit / ehe sie gebraten werden / mit einem Messerruecken schlagen daß sie moerbe werden. Carbonadoes of Beef and Mutton, Pork, and Venison of Hart and Roe Deer If you want you can pour vinegar or alegar over the carbonadoes once they are grilled. You must always beat them with the back of a knife before they are grilled so that they become tender. ... 3. Item man vermischet Salz und Pfeffer / bestrewet sie damit unnd bradet sie darnach auff einer Rost / wenn sie gar sein gibt mans also warm zum tische. 4. Item man bestrewet sie mit Saltze und Ingber / und bradet sie auff einer Rost / und gibts zu tische. 5. Item / man bestrewet sie mit Muscatenblumen unnd Saltz / unnd bradet sie auff einer Rost / etc. 6. Item / man bestrewet sie mit Saltze und Negelein / bradet sie dann ab / etc. 3. You mix salt and pepper, sprinkle them with it, then roast them on a griddle and serve them when they are done. 4. You sprinkle them with salt and ginger, fry them on a griddle, and serve them. 5. You sprinkle them with salt and mace and fry them on a griddle etc. 6. You sprinkle them with salt and cloves, fry them, etc. ... Redaction: This one's simple. 2 lbs pork chops or roast salt cloves ginger mace oil If using roast, cut into 8-10 slices. Work with a mallet or the back of a knife for a few seconds each until flattened out slightly and tenderised. Rub with a little salt and ginger, cloves, or mace according to taste (slightly flouring them may also help). Fry in a hot pan till done, or barbecue on a grill. The spices add anm interesting not to otherwise mundane pork chops. Onion Relish 14. Item / man bradet Zwybeln in bradfeist / wens ein wenig gebraten / thut man Essig / Pfeffer und Saltz darein / gibts uber die gebraten Karbanarten / etc. 14. You fry onions in dripping and when they are fried a little you add vinegar, pepper and salt and pour it over the fried carbonadoes etc. ... Redaction: 4-6 medium-sized mild onions 1/4 cup beef suet or beef dripping 1/4 cup white wine vinegar pepper salt Peel and finely dice the onions. Melt the suet or dripping in a pan and fry the onions until glassy and soft. Add vinegar, salt and pepper to taste and serve warm. This is delicious with all kinds of meat. Lemon Sauces 19. Item / man treufft Zitrunensafft uber die gebraten Karbanarten / und besprengt sie mit Saltz und Muscatenblumen / etc. 20. Item / man kocht Zitrunen in scheiben zerschnitten / Ingber und Zucker in Wein / gibt's uber die gebraten Karbanarten / etc. 19. You drip lemon juice over the roasted carbonadoes and sprinkle them with salt and mace etc. 20. You boil lemon slices, ginger and sugar in wine and pour it over the roasted carbonadoes etc. Redaction: The easy way is to drizzle lemon juice over the chops. The harder way is: 4-6 lemons 1 cup dry white wine 1/2 - 1 cup sugar ginger Peel and slice the lemons, removing any pips. Make sure to remove most of the white pith or the relish turns out too bitter. Place in a small pot with wine and 1/2 cup sugar and boil till the lemons fall apart. Add sugar to taste to get the right balance of sweet and sour. If desired, strain through a coarse sieve or foodmill (though if you removed enough of the pith the resulting relish should be fairly liquid and homogenous already). The sweet-sour flavour creates an interesting contrast to the hot spices. ... Cucumber Salad 31. Item / man schneidet Augurcken in scheiben / gibt sie sampt Baumoel unnd Weinessig uber die gebraten Karbanarten / bestrewet sie mit Saltz unnd Pfeffer / etc. 31. You slice cucumbers and pour them over the fried carbonadoes with olive oil and vinegar, sprinkle them with pepper and salt and etc. Redaction: A very basic cucumber salad, this requires 1 salad cucumber white wine vinegar olive oil salt pepper Peel the cucumber if desired, then slice thinly. Add oil and vinegar to taste and sprinkle with salt and pepper. Serve chilled. If you have a firmer, more organic-type cucumber, this can also be diced, making a semi-liquid cucumber relish. Dinner Mustard Eggs > From Marx Rumpoldt Nim Eyer / die hart gesotten / unnd sauber geschelt seyn / schneidt sie viertel weiss / oder rundt unnd dünn. Nimm Butter in ein Pfannen / mach sie heiß / und wirff die harten Eyer darein / rößt sie wol in der Butter / und versaltz sie nicht / thu sauren Senff / der mit Essig angemacht ist darein / wirffs zwey oder dreymal mit dem Senff umb in der Pfannen / gibs warm auff ein Tisch / so ist es gut und wolgeschmack Take eggs that are boiled hard and shelled cleanly, quarter them or slice them thin. Heat butter in a pan, place the eggs in it and fry them. Do not oversalt. Add sour mustard that is made with vinegar, stir it around two or three times in the pan and serve it hot. That is good and tasty. Redaction: 5 hard-boiled eggs 1 tbsp butter 3-4 tbsp mild mustard vinegar Shell and quarter or slice the eggs. Heat the butter in a pan and fry the eggs briefly, adding the mustard once they are warmed through. Stir them vigorously until coated fairly evenly, then serve immediately, piping hot. Meats Goose on Onions Noodles cooked with pease broth and mace, with butter, and made yellow a bit, these will be good and tasty. Redaction: 1 lb pasta 2 tbsp butter mace saffron Heat water (or pease broth if you can get itu) in a pot. When it boils, throw in a generous pinch of saffron, then the pasta. Cook al dente, strain, and season with mace to taste. Add the butter to the hot noodles and stir. Serve hot. > From Marx Rumpoldt Gebratene Gäns mit Zwibeln im gescharb. Nimm die Zwibeln / schel und schneidt sie breit / und gar dünn / thu sie in Butter / unnd schweiß sie wol / daß du sie doch nicht verbrennest / auch nicht braun machst / thu ein wenig Mehl darein / und rürs umb / und ist zu viel Butter daran / so seig sie ab / und geuß ein gute Rindtfleischbrüh / die wolgeschmack ist / darein / mach sie an mit gestossen Pfeffer / so wirt es ascherfarb von dem Pfeffer / thu ein wenig schwartze Rosein / die sauber ausgewaschen seyn / darein / und laß mit den Zwibeln eynsieden / daß fein dick wirt / so wirt es gut / wolgeschmack / und fein süß von Zwibeln. Du magst es saur machen / oder also lassen / doch ohne Essig ist es besser. Unnd wenn du die gebratne Gans anrichtest / so thu das gescharb darunter / denn solche gescharb seindt zu vielerley Gebratens gut zu geben. Roast goose with chopped onions. Take the onions, peel them and cut them broad and thin, put them in butter and fry them, but do not burn them or let them get brown. Add a little flour and stir, and if you have too much butter, pour some off. Add good, flavorful beef broth to it and season it with ground pepper so it becomes ash-colored from the pepper. Add black raisins that are well washed and boil them together with the onions until it becomes nicely thick. Thus it will become tasty and nicely sweet from the onions. You can make it sour or leave it sweet, but it is better without vinegar. When you serve the goose, put the chopped onions underneath, for this kind of chopped (food) is good to serve with all kinds of roast. Redaction 1 roasting goose (if possible with giblets) 1 kg mild onions 1/2 lb raisins 1/2 cup butter 2 cups beef broth (if you can not get the giblets) pepper salt dried sage oil Combine pepper, salt and sage in a mortar and grind together. Rub the goose with it, place in an oiled roasting pan and roast in a hot oven till done, turning once or twice and basting regularly. Meanwhile, place giblets in a pot with 3-4 cups of salt water and boil for 90-120 minutes to make stock (this tastes much better with goose than beef stock in my opinion, though beef stock also works for this recipe). When the stock is nearly done, peel and slice the onions into rings. Heat the butter at the bottom of a large, heavy saucepan and fry the onion rings till glassy and soft and beginning to go brown, stirring regularly to prevent them from burning. Add raisins and stock, and pepper generously. Simmer for another 5-10 minutes to soften, then turn out onto a serving dish and serve the roasted goose on top. A showy dish, well worth the effort. Beef Stew > From Marx Rumpoldt Hauw Rindtfleisch von Riben / da es am dünsten ist / zu stücken / setz es mit Wasser zu / und verfaum es sauber / ist es fett / so schöpff es ab / und schmelz ein Kraut darmit /unnd wenn es halb gesotten ist / so thu es auß der Brüh in ein Wasser / und säuber es auß / thu es in ein sauberes Geschirr / und seig die Brüh durch ein Härin Tuch darauff / thu eingebrennt Mehl darein / und ein wenig Essig / ninmm gestossen Ingwer / gantzen Pfeffer / ungeschmälzte frische Butter / unnd gesaltzte Limonien darunter / Steck die Limonien an ein Spieß / und thu sie in den Kessel / unnd wenn du schier wilt anrichten / so hack grüne wolschmeckende Keräuter darein / laß ein wenig mit frischer Butter aufsieden / leg die Limonien darauff / und wirff klein geschnittene Petterdsilge darüber / so ist es weiss und zierlich. Chop up beef from the ribs where it is thinnest, cook it in water, remove the scum, and if it is fat, take that away and lard cabbage with it. When it is half cooked, take it out of its broth into water and clean it, then place it in a clean pot. Strain the broth onto it through a haircloth and add browned flour and a little vinegar. Mix in ground ginger, whole peppercorns, unlarded fresh butter and salted limes (likely lemons). Stick the limes on a spit, place them in a kettle, and when you are just about to serve, chop green aromatic herbs into it and boil it with a little fresh butter, place the limes on top and scatter chopped parsley over it. That way it will be white and pretty. Redaction: 1 lb cubed lean stewing beef 3-4 lemons (salt-pickled if you can get them) 1 bunch parsley 1 bunch mixed herbs 2 tbsp butter whole peppercorns ginger salt flour Heat 3-4 cups of salt water in a heavy stewpot. When boiling, add the beef and stir, skimming off any fat or scum that rises to the survce (with good-quality beef that should not be a problem). After 20-25 minutes of simmering, thicken the stew with flour and add ginger, whole peppercorns, chopped herbs and pickled lemons (or fresh lemons, sliced rubbed with salt). Continue cooking for another 5-10 minutes, stirring regularly. Chop the parsley and sprinkle over the stew just before serving. The lemon flavour makes a nice addition to optherwise fairly normal stew. Lamb Roast with Lemon and Sage > From Marx Rumpoldt Hinterschlegel kalt abgebraten / unn mit grüner Salbey / Pomeranzen oder Limonien gespickt / oder mit Weichselsalsen darüber gegossen / oder mit einem überzognen Confect / so sihet es fein weiß und braun / oder mach ein gehacktes darauß / wenns gebraten unn warm ist. Gesotten kalt oder warm ists auch gut. Leg of lamb (or mutton) roasted cold with green sage or bitter oranges or limes (likely lemons), or with cherry sauce poured over it or with candied confits so that it looks nicely white and brown. Or you can make a mincemeat of it when it is roasted and warm. It is also good boiled, warm or cold. Redaction: 1 leg of lamb 1 or 2 lemons olive oil sage Cut one lemon into segments. Make small cuts into the leg of lamb and insert lemon slivers (if using a deboned leg, a second, whole peeled lemon can be used to fill the cavity left by the bone). Rub the outside of the leg of lamb with olive oil and sprinkle with sage. Place in an oiled roasting pan and roast in a hot oven till done, regularly sprinkling with hot water. Serve hot (you can remove the lemon slivers before or leave the diners to eat around them). Pork Roast in Rye Crust From Marx Rumpoldt Nimm die Förderkeul / und schlag sie in einen Ruckenteig / wenns gebacken ist / so laß es kalt werden / so ist es eine gute Speiß. Du kansts auch klein schneiden / sonderlich von den Riben kleine stücklein gehackt / und in ein auffgetriebene Pasteten / es sey von weissem oder grobem Teig eyngemacht / es sey mit Limonien oder Agrastbeeren / oder Klosterbeer / gelb oder weiß / ist es auf beyde manier gut. Take the foreleg (of pork) and wrap it in rye dough. When it is baked, leave it to cool and it will be good food. You can also do this with pork cut up small, especially the little piecec chopped from the ribs, and place it in a risen pastry, be it from white or coarse dough, with limes (probably lemons), or /agrast/berries (sour gooseberries?) or /kloster/berries (sweet gooseberries?), yellow or white, it is good either way. Redaction: 2 lbs boneless pork roast 1 lb rye flour 1 sachet dry yeast sourdough starter salt pepper extra flour Mix the rye flour with dry yeast, a pinch of salt, and enough sourdough starter (follow manufacturer's instructions or own best practice as batches differ significantly). Add lukewarm water to make a stiff dough and leave to rise in a covered bowl for 3-5 hours (till roughly doubled). Clean and rub the roast with salt and pepper. Turn out the dough onto a floured surface and roll out large enough to wrap around the roast with floured hands. Place the roast on the dough, bottom side up, and wrap, gently closing theedges. Prick the top several times, then carefully flip over onto a buttered or oiled baking dish. Bake at high temperature for 2 hours (unless you have truly excellent pork, you will find the meat sweating out copious amounts of juice soaking the bottom crust. Ladling off this juice helps the whole thing hold together, but it will not become a cohesive loaf by itself in my experience). Slice and serve warm or cold. Sauces Lemon Relish From Marx Rumpoldt Klein gehackt Zitron mit weissem Zucker / der wol gestossen ist / abgemacht Chopped lemons with white sugar, well ground. Redaction 2 lemons 1/4 - 1/2 cup fine sugar Peel and dice the lemons, taking care to remove all the pith and the pips. Add sugar to taste (1/8 to 1/4 cup per lemon seem to be a good guideline). Serve cold. This is Rumpoldt's variation on de Rontzier's lemon relish, a little easier and less syrupy, but demanding mouch greater care. Brown Mustard From Marx Rumpoldt Braun Senff mit lauterm Essig angemacht / ist auch gut Brown mustard made with clear vinegar is also good. Redaction: 4 tbsp grown mustardseed, coarse-ground (by preference fresh) 4 tbsp yellow mustardseed flour 6-8 tbsp white wine vinegar Combine the brown and yellow mustardseed in a small bowl, adding vinegar by the spoonful and stirring till a thick liquid develops. Cover and let rest for 4-6 hours, then stir again and if necessary add more vinegar to return to semi-fluid consistency. Careful when serving this one - it has bite. Especially when you grind the dark mustardseed fresh as I did. Almond Garlic Sauce > From Marx Rumpoldt Nim newe Nüß und Mandeln / die sauber geschelet seyn / unnd etwan ein halbe zeh Knobloch / stoß es durcheinander / und nimm ein gute Kapaunenbrüh / die lauter und nicht feißt / nimm die Brosamen von einem Weck / und weich sie in die Brühen / stoß die Nüß darunter / daß fein dick wirt / nimm die Brüh darunter / daß nicht gar zu dick wirt / gib es auff ein kleineSchüssel / so ist es gut und wolgeschmack. Take fresh nuts and almonds shelled cleanly and half a clove of garlic and grind it together. Take capon broth that is clear anmd not fat and the crumbs of a hand loaf, soak them in the broth and grind the nuts into that so that it becomes nicely thick. Add broth so that it does not become too thick. Serve it in a small bowl, thus it will be good and tasty. Redaction: 1 cup blanched almonds (or mixed blanched almonds and nuts) 2 slices white bread, crust removed 1 cup chicken stock 1 clove garlic Soak the bread in the chicken broth. Chop the garlic in a food processor. Add the almonds (and nuts, if you have them) and process till powdery. Add the bread and puree to a homogenous semi-liquid, adding more stock if necessary. Serve warm - it becomes unpalatable when it cools and the top dries out. Side Dishes Apple Puree From Marx Rumpoldt Epffelmuß mit Zimmet und klein Rosein in Butter gekocht / unnd wenn du es anrichtest / so schneid ein Weck fein länglicht / rößts auß der Butter / daß er resch ist / stecks in das Epffelmuß / und besträw ea mit Zucker / gibs warm auff ein Tisch / so ist es gut und wolgeschmack Apple puree with cinnamon and small raisins cooked in butter. When you wish to serve it, cut a hand loaf into thin slices, fry them in butter until they are crisp, stick them into the apple puree, sprinkle it with sugar and serve it hot. That is good and tasty. Redaction: 1 lb apple puree (dry-cooked homemade if best) 3 tbsp butter 2 slices white bread 1/2 cup raisins sugar cinnamon Cut the bread slices into finger-thick lengths. Heat 1 tbsp of butter in a pan and fry the bread fingers till crisp. Remove from pan, clear of crumbs, add another tablespoon of butter and ladle half the apple puree into the pan. Stir till heated through, add cinnamon to taste, remove and repeat the process with the second half. When serving, stick the bread fingers upright into the bowl of hot buttered apple puree and sprinkle with white sugar. In fact you could leave out the butter and just serve hot apple puree like this and it would still be delicious. Tart Cherry Puree From Marx Rumpoldt Weichselmuß. Nim Weichsel / reiß sie vom Stengel hinweg / und wasch sie auß / thu sie in ein Fischkessel / und schneid weck darein / geuß Wasser darüber / und laß damit sieden / streich es durch ein Härin Tuch / daß fein dick ist / thu es widerumb in ein uberzindten Fischkessel / rür gestossenen Zimmetrinden und Zucker darunter / setzs auff Kolen / und rürs umb / biß dz auffseudt / richt es in ein Schüssel an / und wenn du es wilt auf ein Tisch geben / es sey kalt oder warm / so besträw es mit uberzogenem Fenchel / so ist es gut und wolgeschmack. Tart cherry puree. Take tart cherries, remove the stems and wash them. Place them in a fish kettle with slices of hand loaves and water and boil it. Pass it through a nicely thick hair cloth and return it to a tinned fish kettle. Stir in ground cinnamon bark and sugar and place it over the coals until it boils. Serve it in a bowl, and when you wish to send it to the tablebe it cold or warm, sprinkle it with candy-coated fennelseed. Thus it will be good and tasty. Redaction If you have them, use fresh pitted cherries. Otherwise, those from a jar will do. 1/2 lb cherries 1 cup sugar (less if jarred cherries are used) 2 slices white bread, crust removed cinnamon candied fennelseed Boil the cherries with the sugar and enough juice (from the jar) or water to cover until they fall apart. Pass through a sieve or foodmill and return to the pot. Process the bread slices to crumbs in a blender and stir into the cherry puree with the sugar and cinnamon. Boil until homogenous and thick. This one went like hotcakes at our event. Cabbage from Marx Rumpoldt Köl. Weissen Köl mit jungen Hühnern und guter Rindtfleischbrüh angemacht / thu Ingwer / Muscatenblüt / frische Butter / und ein wenig eyngebrennt Mehl darein / laß darmit auffsieden / so wirt es gut und auch wolgeschmack. Cabbage. White cabbage made with young chicken and beef broth, add ginger, mace, fresh butter and a little browned flour to it and bring it to the boil. That way it will be good and tasty, too. Redaction: 1 small head white cabbage 4-5 cups beef stock 2-3 tbsp butter flour ginger salt Clean and quarter the cabbage and slice the quarters into thin strips, discarding all hard and woody parts. Bring the beef stock to the boil in a large pot and place the cabbage strips in it, simmering till soft. Season to taste with salt and ginger, thicken the stock with flour and stir in the butter. Serve hot. Cabbage tends to be boring, but this one is really not bad at all. Ginger works well with the taste, for one thing. Sauerkraut From Marx Rumpoldt Gehackt saures Kraut ist auch nicht böß / wenns gesotten ist / so macht mans ab mit saurem Rahm und Butter. Chopped sauerkraut is also not bad. When it is cooked, you mix it with sour cream and butter. Redaction: 1 lb sauerkraut 1 cup sour cream 2 tblsp butter Heat the sauerkraut in a pot with a little water, stir in sour cream and butter and serve hot. The milky flavour contrasts nicely with the sourness of the kraut. Lentils From Marx Rumpoldt Nimm Linsen / wasch sie fein sauber auß / und klaub sie. Nimm auch ein gute Rindtfleischbrüh / laß sieden / schneid Zwibeln und ein wenig Knobloch darunter / daß fein dick wirt / und wenns gekocht ist / so thu grüne wolschmeckende Kräuter / die klein gehackt seyn / darunter / unn gesotten Speck / laß damit sieden / so wirt es gut und wolgeschmack. Du kanst auch Linsen kochen one Zwibeln / wie es einer gern isset / so kann man es zurichten. Take lentils, wash them clean and pick out the dirt. Then take good beef broth, boil it, and cut onions and a little garlic into it so it thickens. When it is cooked, add aromatic green herbs that are chopped finely and boiled bacon, boil it with that and it will be good and tasty. You can also cook lentils without onions. They can be cooked according to one's taste. Fried Mushrooms From Marx Rumpoldt Du kanst auch Maurachen auff ein ander manier machen. Wenn sie sauber gewaschen / so thut man sie in eine Pfannen / oder in ein Kessel / thu Butter, Pfeffer und Saltz / darein / lass damit auffsieden / so geben sie gnungsam feuchtigkeit von inen / laß sie kurz eynsieden. Unnd wenn du schier wilt anrichten / so thu darein grüne wolschmeckende Kräuter / die klein gehackt seyn / so werden sie gut und wolgeschmack. You can also make mushrooms (probably morels) in another fashion. When they are washed clean, put them in a pan or pot with butter, pepper and salt and heat them up quickly. They give enough liquid of themselves (to boil them). Boil them briefly, and just before you wish to serve them add chopped green aromatic herbs. Thus they will be good and tasty. Redaction: 1 lb button mushrooms 4-6 tblsp butter 1 bunch mixed herbs salt pepper Chop the herbs. Quarter or slice the mushrooms (only very small ones should remain whole). Heat the butter in a heavy saucepan or stewpot. Turn down the heat, add the mushrooms, salt and pepper and cover for five minutes till the mushrooms shrink and sweat juice. Boil in their juice till done. Sprinkle with the herbs before serving. White Beets From Marx Rumpoldt Nimm weisse Ruben / schneidt sie Wirfflicht / und rößt sie auß heisser Butter / geuß ein Rindtfleischbrüh / die lindt gesaltzen ist / darüber / setz auff / und laß eynsieden / daß ein kurtze Brüh gewinnet. Du magst darunter thun Hammelfleisch / das gesotten ist / und auff dem Rost abgebreunt / oder magst es one Fleisch geben / so ist eas auff allerley manier gut. Oder magsts mit den Ruben sieden lassen / so wirt es fein braun / gut und wolgeschmack. Take white turnips, dice them, fry them in hot butter and fill them up with good beef broth that is lightly salted. Boil it down until it becomes a 'short broth'. You can add mutton that has been boiled and browned on the griddle or serve it without meat, it is good in many fashions. Or you can boil the mutton along with the turnips, thus it becomes nicely brown, good and tasty. Redaction: 1 lb white beets 3 tblsp butter beef stock salt Wash, clean and cube white beets. Heat the butter in a saucepan and fry the beet cubes till slightly softened, stirring constantly. Add stock to cover, salt to taste and simmer till soft. Serve hot. I mixed them with carrots for budgetary reasons and that worked well, too. Green Lettuce with Red Beets From Marx Rumpoldt Grün Salat / der klein unnd jung ist / rote Ruben klein geschnitten / und darüber geworffen / wenn der Salat angemacht ist / unnd die rote Ruben gesotten und kalt seyn. Green lettuce that is small and young and red beets cut up small thrown over it when the lettuce is made and the beets boiled and cooled. Redaction: 1 head green lettuce (not iceberg) 1-2 boiled red beets white wine vinegar olive oil Wash the lettuce, remove the outer leaves and cut into strips. Add vinegar and oil to taste and let stand for an hour. Dice the beetroot and sprinkle on top of the salad before serving. It looks lovely indeed. Red Beet Salad > From Marx Rumpoldt Rot Ruben Salat / wenn sie gesotten seyn / so schneidt sie klein / lang oder Wirfflicht / machs mit Oel / Essig und Saltz / ab / magsts süß oder saur machen. Red beet salad. When they are boiled, cut them up small, in strips or diced, and make it with oil, vinegar and salt. You can make it sweet or sour. Redaction: 1 lb boiled beetroot olive oil white wine vinegar salt Dice the boiled beetroots and add vinegar and oil. Salt to taste. Steep for 1-2 hours and serve. A no-nonsense salad, though it does not appeal to haters of red beets, and there appear to be many of these. Barley Porridge with Pepper From Marx Rumpoldt Gersten / die gesotten ist mit Rindtfleischbrüh / nicht gar zu dick / daß dünn und wolgeschmack ist. Nimm ein Hammelschlegel / der braun gebraten / und feun mürb ist / unnd wenn du ihn anrichtest in eine Schüssel / so geuß die Gersten darüber / thu gestoßen Pfeffer darunter / so wird die Gersten sampt dem Hammelschlegel fein braun. Du magst die Gersten saur machen oder nicht / so ist es gut und wolgeschmack / kost nicht viel / hat aber grosse müh. Barley, well boiled in beef broth and not too thick but thin and tasty. Take a leg of mutton that is roasted brown and tender and when you serve it on a bowl, pour the barley porridge over it and add ground pepper, then the barley and leg of mutton will both turn nicely brown. You may make the barley sour or not, it will be good and tasty (either way). This is not costly, but troublesome. Redaction: 1 lb barley groats 5-6 cups beef stock pepper salt Bring the beef stock to the boil in a heavy saucepan and add the barley groats. Boil till the whole becomes a thick porridge, adding water as necessary. Stir to prevent from burning. When the groats are done, add pepper generously and salt to taste. Serve hot with mutton or lamb. It is not easy to get the liquid consistency Rumpoldt speaks of, but I don't think it is necessary, either. Millet Porridge After Marx Rumpoldt Du kanst auch wol Hirßbrey kochen mit einer Rindtfleischbrüh / so ist es auch nicht böß You can also make millet porridge with beef broth, that is not bad either Redaction: 1 lb millet 6 cups beef stock salt In a heavy saucepan, bring the beef stock to the boil and add the millet. Simmer, stirring intermittently, till a thick porridge results (this can take up to 45 minutes). Add water as necessary. Salt to taste and serve. Pasta with Saffron and Mace > From Marx Rumpoldt Nudel gekocht mit Erbeßbrüh unnd Muscatenblüt / mit Butter / und ein wenig gelb gemacht / so ist es gut und wolgeschmack. Noodles cooked with pease broth and mace, with butter, and made yellow a bit, these will be good and tasty. Redaction: 1 lb pasta 2 tbsp butter mace saffron Heat water (or pease broth if you can get itu) in a pot. When it boils, throw in a generous pinch of saffron, then the pasta. Cook al dente, strain, and season with mace to taste. Add the butter to the hot noodles and stir. Serve hot. Edited by Mark S. Harris Winter-Feast-art Page 15 of 15