Gd-Huswfs-Jwl-msg - 7/29/02 Recipes from and comments about "The Good Huswife's Jewell" by Thomas Dawson, published 1596 in London. NOTE: See also the files: 16thC-cookbk-bib, cookbooks-bib, Markham-msg, online-ckbks-msg, Redacting-art, redacting-msg, The-Saucebook-art, p-feasts-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 ************************************************************************ To: sca-cooks at ansteorra.org Date: Sat, 12 Jan 2002 23:38:43 -0500 From: Kirrily Robert <skud at infotrope.net> Subject: [Sca-cooks] Well, in *that* case... some recipes OK, here's tonight's transcriptions. They're from The Good Huswife's Jewell, by Thomas Dawson, published 1596 in London. Particular features of interest here include a recipe including "potatons", a rather topical recipe for rosehips, the world's shortest and most pointless recipe for pigeon, and a recipe advising you to strew spices upon your cock. Feedback/questions/etc welcome -- especially if you note any typos that look more like keyboard errors than lack-of-standardised-spelling. Katherine To make a Tarte of Prunes Put your Prunes into a pot, and put in red wine or claret wine, and a little faire water, and stirre them now nad then, and when they be boyled enough, put them into a bowle, and straine them with sugar, synamon and ginger. To make a Tart of Ryce Boyle your Rice, and put in the yolkes of two or three Egges into the Rice, and when it is boyled, put it into a dish, and season it with Suger, Sinamon and Ginger, and butter, and the juyce of wo or three Orenges, and set it on the fire againe. To make a Custard Breake your Egges into a bowle, and put your Creame into another bowle, and straine your egges ino the creame, and put in saffron, Cloves and mace, and a little synamon and ginger, and if you will some Suger and butter, and season it with salte, and melte your butter, and stirre it with the Ladle a good while, and dubbe your custard with dates and currans. To make a Tarte of Wardens You must bake your Wardens first in a Pie, and then take all the wardens and cut them in foure quarters, and coare them, and put them into a Tarte pinched, with your Suger, and season them with Suger, Synamon and Ginger, and set them in the Oven, and put no cover on them, but you must cutte a cover and lay on the Tart when it is baked, and butter the Tarte and the cover too, and endore it with suger. To make a tarte with butter and egges Breake your egges and take the yolkes of them, and take butter and melte it, let it bee verie hot readie to boyle, and put your butter into your egges, and so straine them into a bowle and season them with suger. To make a tarte of Spennedge Boyle your Egges and your Creame togither, and then put them into a bowle, and then boyle your Spinnedge, and when they are boyled, take them out of the water and straine them into your stuffe before you straine your Creame, boyle your stuffe and then strain them all againe, and season them with suger and salt. To make a tarte of Strawberries Wash your strawberies, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a little red wine into them. To make a Tarte of hippes Take Hippes and cutte them, and take the seedes out, and wash them verye cleane, and put them into your Tarte, and season them with suger, sinamon and ginger. So you must preserve them with suger, Cinamon and Ginger, and put them into a gelly pot close. To bake the Humbles of a Deere Mince them verie small, and season them with pepper, Cinamon and Ginger, and suger if you will, and Cloves and mace, and oates and currants, and if you will, mince Almondes and put unto them, and when it is basted, you must put in fine fat, and put in suger, cinamon and Ginger, and let it boile, and when it is minced, put them together. To make a veale pie Let your Veale boyle a good while, and when it is boyled, mince it by it selfe, and the white by it selfe, and season it with salt and pepper, cinamon and ginger, and suger, and cloves and mace, and you muste have prunes and raisons, dates & currantes on the top. For to make mutton pies Mince your Mutton and your white together, and when it is minced, season it with pepper, cinamon & ginger, and Cloves and mace and prunes, currants and dates, and reasons and harde egges boyled & choped verie small, and throw them on the top. To bake calves feete Season them with salte & pepper, and butter, and Currantes if you will, and when they bee baked, put in a little white Wine and suger, or vinegar and suger, or vergice and suger. To bake Chickens in a Cawdle Season them with salt and pepper, and put in butter, and so let them bake, and when they be baked, boile a few barberries and pruines, and currants, and take a little white wine or vergice, and let it boile and put in a little suger, and set it on the fire a little, and straine in two or three yolkes of egges into the wine, and when you take the dish of the fire, put the prunes and currants and barberies into the dish, and then put them in altogether, into the pye of chickins. To bake pigeons. Season them with Pepper and Salt and butter. To bake a Conie Season him with Pepper and Salt, and put in butter and currantes, and when it is baked, put in a little vergice and suger into the pie, and serve it up. To bake a Gammon of bacon and keepe colde You must first boyle him a quarter of an houre before you stuffe him, and stuffe him with sweete hearbs, and harde Egges chopped together, or parselie. To bake a Fillet of beefe to keepe colde Mince him very small, and seeth him with pepper and salt, and make hym by together accordingly, and put them in your pie, and larde him verie thicke. To make fine bread Take halfe a pound of fine suger well beaten, and as much Flower, and put thereto foure Egges whites, and being very well beaten, you must mingle them with anniseedes bruised, and beeing all beaten togither, put into your moulde, melting the sauce over first with a lyttle butter, and set it in the Oven, and turne it twice or thrice in the baking. To bake a Neates tongue First pouder the tongue three or foure dayes, and then seeth it in faire water, then blanche it and Larde it and season it with a little pepper and Salt, then bake it on Rie paste, and before you cloase up your pie, strowe uppon the tongue a good quantitie of Cloves and Mace beaten in powder, and uppon that halfe a pounde of Butter, then close by your pye verye close but make a rounde hole in the toppe of the pie. Then when it hath stoode more then foure houres in the Oven, you must put in halfe a pint of Vineger or more, as the Vineger is sharpe, then close up the hole very close with a peece of past and set it in the oven againe. To make muggets First perboyle them, and take white and chop them both together, and put Currantes, Dates, Cinamon and Gynger, Cloves and Mace, and grosse pepper and Suger if you will, twoo or three yolkes of Egges, and seeth them altogeather with Salt, and put in the stuffe into the cawles of Mutton, and so put them in dishes, and take two or three egges white and all, and put them on the cawles, and make some prettie sauce for them. To make fillets of beefe or clods instead of red Deare First take your Beefe, and Larde it very thicke, and then season it with pepper, and Salt, Sinamon and ginger, Cloves and Mace good store, with a greate deale more quantitie of pepepr and Salte, then you would a peece of Venison, and put it in covered Paste, and when it is baked, take vineger and suger, Sinamon and Ginger, and put in, and shake the Pastie, and stope it close, and let it stande almost a fortnyght before you cut it up. To make a tarte that is courage to a man or woman Take twoo Quinces, and twoo or three Burre rootes, and a potaton, and pare your Potaton, and scrape your rootes and put them into a quart of wine, and let them boyle till they bee tender, & put in an ounce of Dates, and when they be boyled tender, Drawe them through a strainer, wine and all, and then put in the yolkes of eight Egges, and the braynes of three or foure cocke Sparrowes, and straine them into the other, and a little Rose water, and seeth them all with suger, Cinamon and Gynger, and Cloves and mace, and put in a little sweet butter, and set it upon a chafingdish of coles betweene two platters, and so let it boyle till it be something bigge. To stewe a Cocke You must cutte him in sixe peeces, and washe hym cleane, and ake pruines, Currantes and Dates cutte verye small, and Reasons of he Sunne, and Suger beaten verye small, Cinamone, Gynger, Nutmegs likewise beaen, and a little Maydens hayre cutte very small, and you must put him in a pipkin, & put in almost a pinte of Muscadine, and then your spice and Suger uppon your Cocke, and put in your fruite betweens every quarter, and a peece of Golde betweene every peece of your Cocke, then you must make a Lidde of Woode fit for your pipkyn, and close it as close as you can with paste, that no ayre come out, nor water can come in, and then you must fill two brasse pots full of waer, and set on the fire, and make fast the pipkin in one of the Brasse pottes, so that the pipkins feete touch not the brasse pot bottom, nor the pot sides, and so let them boyle foure and twentie houres, and fill up the pot still as it boyles away, with the other pot that standes by, and when it is boyled take out your Golde, and let him drinke it fasting, and it shall helpe him, this is approoved. To preserve all kinde of fruites, that they shall not breake in the preserving of them. Take a platter that is playne in the bottome, and laye suger in the bottome, then cherries or any other fruite, and so between everie row you lay, throw suger, and set it upon a pots heade, and cover it with a dish, and so let it boyle. To make a sirop for bake meates Take Ginger, Cloves and Mace, Nutmegs, beat al these togeather very fine, and boyle them in good red Vineger until it be somewhat thicke, thyse beeyng doone, draine your pye when it is harde baked, and a small hole being made in the cover hereof at the first, with a Tunnell of paste, you must powre the sirropps into the pye, that doone, cover the hole with paste, and shalb the pye well, and set it againe in the Oven till it be throughly baked, and when you have drawne it, turne the bottome upward until it be served. To roast a Carpe or Tench with a Pudding in his belly Take the Rones of a Pike and choppe them very small, and put in grated bread, two or three egges -- Lady Katherine Rowberd (mka Kirrily "Skud" Robert) katherine at infotrope.net http://infotrope.net/sca/ Caldrithig, Skraeling Althing, Ealdormere To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Well, in *that* case... some recipes Date: Sun, 13 Jan 2002 01:02:21 -0500 From: Kirrily Robert <skud at infotrope.net> Stefan wrote: >> To make muggets >> >> First perboyle them, and take white and chop them both together, and put >> Currantes, Dates, Cinamon and Gynger, Cloves and Mace, and grosse pepper >> and Suger if you will, twoo or three yolkes of Egges, and seeth them >> altogeather with Salt, and put in the stuffe into the cawles of Mutton, >> and so put them in dishes, and take two or three egges white and all, >> and put them on the cawles, and make some prettie sauce for them. > > So, what is a "mugget"? Well, I was assuming it was some kind of offal, but didn't really know. > I take it that these are in order here, but from where in the > manuscript are these recipes? Are these the first in the book? > Are there numbers attached to these recipes? I'm trying to figure > out how to place the next set of recipes in referance to these, so > everything stays in the order of the original recipes since sometimes > the order does matter. Such as the first example I mentioned might > point out. > > Is there any kind of table of contents in the original manuscript > that lists the recipes? The recipes are from pages 17-21 of the book, roughly. Earlier recipes can be found at http://infotrope.net/sca/texts/good-huswifes-jewell/ where my work in progress is kept. They're in the order in which they appear in the book. There's no table of contents, and the book isn't broken down into sections much, or at least not as far as I can see. It seems that the author would wander along on one subject, such as "pies and tarts" until he was distracted by something else, and go off on a tangent there, and perhaps come back again later or perhaps not. So you can't really draw any conclusions from the ordering of the recipes, except that there is a moderate likelihood (but no certainty) that two adjacent recipes are related in some way. On page 23, which I'm fast approaching, there is a list of "The names of all thinges necessary for a banquet", and then it seems to go into a few recipes for banquetting dishes. I was quite expecting a coherent section on banquetting dishes, since that seems to be common in books from around this time, but it only holds for a couple of pages before it goes off in totally different directions. Here's a quick list of recipe names, in order, from that section: To make Manus Christi To make a Caudle to comfort the stomacke, good for an olde man TO make a Trifle To make Marmelat of Quinces To make butter paste To make Fritter stuffe To make a made dishe of Artechokes To frie Bakon To frie Chickins To make a Sallet of all kinde of hearbes A sauce for a conie To make a Sallet of Lemmons To make a sausedge ... so you can see, he's not so good at staying on topic. Still no idea what a mugget is. Anyone got an OED handy? Katherine -- Lady Katherine Rowberd (mka Kirrily "Skud" Robert) katherine at infotrope.net http://infotrope.net/sca/ Caldrithig, Skraeling Althing, Ealdormere From: LadyPDC at aol.com Date: Sun, 13 Jan 2002 01:16:35 EST Subject: Re: [Sca-cooks] Well, in *that* case... some recipes To: sca-cooks at ansteorra.org skud at infotrope.net writes: > Still no idea what a mugget is. Anyone got an OED handy? No OED but according to an online dictionary: Mugget \Mug"get\ (?), n. The small entrails of a calf or a hog. Constance Date: Sun, 13 Jan 2002 06:12:21 -0500 From: Philip & Susan Troy <troy at asan.com> To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Well, in *that* case... some recipes > So, what is a "mugget"? The mugget referred to may be a veal tripe entity also known as the margut or marrowgut. It's some kind of gut piping found only in unweaned calves, like a very tender second esophagus (remember calves are ruminants); its character changes entirely when the calf is weaned. Margut is considered an indispensable ingredient for the cowboy stew known as S.O.B. However, Michael Best, in his glossary for his edition of Gervase Markham's "The English Housewife", simply says a mugget is entrails or chitterlings. What _I_ want to know is, is there a word missing following the word "white" in the first line of this recipe? Adamantius To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Well, in *that* case... some recipes Date: Sun, 13 Jan 2002 12:18:56 -0500 From: Kirrily Robert <skud at infotrope.net> Adamantius wrote: > What _I_ want to know is, is there a word missing following the word > "white" in the first line of this recipe? Nope. This particular recipe book uses "white" as a noun all over the place. From context and comparison with similar texts, I'm 99.9% sure it refers to suet. Katherine -- Lady Katherine Rowberd (mka Kirrily "Skud" Robert) Caldrithig, Skraeling Althing, Ealdormere Date: Sun, 13 Jan 2002 19:53:42 -0500 From: johnna holloway <johnna at sitka.engin.umich.edu> To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] DAWSON CORRECTION was Well, in *that* case... some recipes Greetings from Johnnae llyn Lewis I do not [know] which "edition" that Lady Katherine Rowberd (mka Kirrily "Skud" Robert) is making use of for her transcriptions that she is posting here, but let me reassure everyone that Thomas Dawson's Good Huswifes Jewell, 2 parts, STC numbers 6392 and 6395 does in fact contain "The table of the booke follovving gathered according to euery folio throughout the whole Booke". This section follows the first part of The Good Huswifes Jewell and consists of 5 pages. It does detail the recipes in the original volume first part by Thomas Dawson. Then "The Second part of the good Huf-wiues Iewell" follows with "The Table" for that book found immediately after the title page. Both books do contain title pages. This is the 1596 first part and the 1597 Second Part. I would be most happy to provide a full bibliographic statement for both for those that cannot have their librarians locally provide one. The work is course available in a 1977 facsimile, on microfilm through UMI, and now online through EEBO. It was reprinted in a combined edition by Southover Press in the United Kingdom in 1996. Johnna Holloway, MS LIS Kirrily Robert wrote: > The recipes are from pages 17-21 of the book, roughly. Earlier recipes > can be found at http://infotrope.net/sca/texts/good-huswifes-jewell/ > where my work in progress is kept. They're in the order in which they > appear in the book. > > There's no table of contents, and the book isn't broken down into > sections much, or at least not as far as I can see. To: sca-cooks at ansteorra.org Date: Sat, 16 Feb 2002 13:48:17 -0500 From: Kirrily Robert <skud at infotrope.net> Subject: [Sca-cooks] More from the Good Huswife's Jewell Here's my latest batch of transcriptions. They directly follow the last lot I posted. The full lot will be posted on my website in due course; please either check there or be patient if you're interested in the rest of the contents. Let me know if you find any typos. Yours, Katherine To roast a Carpe or Tench with a Pudding in his belly Take the Rones of a Pike and choppe them very small, and put in grated bread, two or three egges, Currans, Dates, Suger, Sinamon and Ginger, and Mace, Pepper and salte, and put it in his bellye, and put him on a Broche, and make sweete sauce with Barberyes, or Lemmons minced, and put into the sweete sauce, and then put it on the Carpe, when you serve it up. To make a fresh Cheese and Creame Take a gallon or two of Milk from the Cowe and seethe it, and when it doth seeth, put thereunto a quarte or two of morning Milke in faire cleansing pans, in such place as no dust may fall therein, and this is for your clowted Creame, the next morning take a quart of mornings Milke, and seeth it, wne when it doth deeth, put in a quarte of Creame therunto, and take it off the fire, and put it into a faire earthen pan, and let it stand untill it be somewhat bloud warme, but firste over night put a good quantity of Ginger, with Rosewaer, and stirre it together, and let it settle all night, and the next day put it into your said blood-warme milke to make your Cheese come, then put the Curdes in a faire cloth, with a little good Rosewater, and fine powder of Ginger, and a little Suger, so last, great soft rowles together with a thread and crush out the Whey with your clouted Creame, and mixe it with fine powder of ginger, and Suger, and so sprinkle it ith Rosewater, and put your Cheese in a faire dishe, and put these cloutes round about it, then take a pinte of rawe Milke or Creame, and put it in a pot, and all to shake it, untill it be gathered into a froth like Snowe, and ever as it commeth, take it off with a Spoone, and put it into a Collender, then put it upon your freshe cheese, and pricke it with Wafers, and so serve it. THE NAMES OF ALL thinges necessary for a banquet Suger Cinamon Licoras Pepper Nutmegs All kinds of Cumfets Saffron Saunders Anniseedes Coriander seedes Orenges Pomegranet Damaske-water Tornesell Lemons Prunes Rosewater Dates Currans Raisins Cherries conserved Barberies conserved Ginger Sweete Orenges Peper white and browne Cloves and Mace Wafers For your Marchpanes seasons and unseasoned, Spinndges To make Manus Christi Take five spoonefull of Rosewater, and graines of Ambergreece, and 4 grains of Pearle beaten very fine, put these three together in a Saucer and cover it close, and let it stande covered one houre, then take foure ounces of very fine Suger, and beate it small, and search it through a fine search, then take a little earthen pot glased, and put into it a spoonefull of Suger, and a quarter of a spoonefull of Rosewater, and let the Suger and the Rosewater boyle together softelye, till it doe rise and fall againe three times. Then take fine Rie flower, and sifte on a smooth borde, and with a spoone take of the Suger, and the Rosewater, and first make it all into a roundcake and then after into little Cakes, and when they be halfe colde, wet them over with the same Rosewater, and then laye on your golde, and so shall you make very good Manus Christi. To make a Caudle to comfort the stomacke, good for an olde man Take a pinte of good Muscadine, and as much of good stale ale, mingle them together, then take the yolkes of twelve or thirteene Egges newe laide, beat well the Egges first by themselves, with the wine and ale, and so boyle it together, and put thereto a quarterne of Suger, and a fewe whole Mace, and so stirre it well, til it seeth a good while, and when it is well sod, put therin a few slices of bread if you will, and so let it soke a while, and it will be right good and wholsome. To make a Trifle Take a pinte of thicke Creame, and season it with Sugar and Ginger, and Rosewater, so stirre it as you would them have it, and make it luke warme in a dish on a Chafingdishe and coales, and after put it into a silver peece or a bowle, and so serve it to the boorde. To make Marmelat of Quinces You must take a pottle of Water, and foure pound of Suger, and so let them boyle together, and when they boyle, you must skumme them as cleane as you can, and you must take the whites of two or three Egges, and beat them to froth, and put the froth into hte pan for to make the skum to rise, then skimme it as cleane as you can, and then take off the Kettle and put in the Quinces, and let them boyle a good while, and when they boyle, you must stirre them stil, and when they be boyled you must bore them up. To make butter paste Take floure, and seven or eight egges, and cold butter & faire water, or Rosewater, and spices (if you will) & make your paste and beat it on a boorde, and when you have so done, devide it into two or three partes, and drive out the peece with a rowling Pinne, and doe with butter one peece by another and then folde up your paste upon the butter and drive it out againe, and so doe five or sixe times together, and some not cut for bearings, and put them into the Oven, and when they be baked, scrape suger on them, and serve them. To make Fritter stuffe Take fine flower, and three or four egges, and put into the Flower, and a peece of Butter, and let them boyle altogether in a dish or a chafer, and put in suger, synamon and Ginger, and Rosewater, and in the boyling put in a little grated bread to make it bigge, and then put it into a dish and beate it well together, and so put it into your moulde, and frye it with clarified butter, but your butter maye not be too hotte nor too colde. To make a dishe of Artechokes Take your Artechokes and pare away all the top even to the meate and boyle them in sweete broth till they be somewhat tender, then take them out, and put them into a dishe, and seethe them with Pepper, synamon and ginger, and then put in your dishe that you meane to bake them in, and put in Marrowe to them good store, and so let them bake, and when they be baked, put in a little Vinegar and butter, and sticke three or foure leaves of the Artechoks in the dishe when you serve them up, and scrape Suger on the dish. To frie Bakon Take Bacon and slice it very thinne, and cut away the leane, and bruse it with the backe of your knife, and fry it in sweet Butter, and serve it. To frie Chickins Take your chickins and let them boyle in verye good sweete broath a prittye while, and take the chickens out, and quarter them out in peeces, and then put them into a Frying pan with sweete butter, and let them stewe in the pan, but you must not let them be browne with frying, and then put out the butter out of the pan, and then take a little sweet broath, and as much Vergice, and the yolkes of two Egges, and beate them together, and put in a little Nutmegges, synamon and Ginger, and Pepper into the sauce, and then put them all into hte pan to the chickens, and stirre them together in the pan, and put them into a dish, and serve them by. To make a boyle meat after the French waies Take Pigions and larde them, and then put them on a Broach, and let them be halfe rosted, then take them off the broach, and make a Pudding of sweete hearbes of everye sorte a good handfull, and chop Oxe white amongst the hearbes very small, and take the yolkes of five or sixe egges and grated bread, and season it with Pepper, Sinamon and Ginger, Cloves and Mace, suger, and Currans, and mingle all together, and then put the stuffe on the pigeons round about, and then put the pigeons into the Cabeges that be perboyled, and binde the Cabeges fast to the Pigeons, and then put them into the pot where you meane to boyle them, and put in Beefe broth into them, and cabeges chopped small, nad so let them boyle, nad put in Pepper, cloves, and Mace, nad pricke the Pigions full of Cloves before you put the pudding on them, and put a peece of Butter, Synamon, and Ginger, and put a little Vinegar and white wine, & so serve them up, and garnishe them with fruite, and serve one in a dish, nad but a little of the broath you must put into the dish when you serve them by. To make a Sallet of all kinde of hearbes Take your hearbes and picke them very fine into faire water, and picke your flowers by themselves, and washe them al cleane, and swing them in a strainer, and when you put them into the dish, mingle them with Cowcumbers or Lemmons payred and sliced, and scrape Suger, and put in vineger and Oyle, nad throwe the flowers on the toppe of the sallet, and of every sorte of the aforesaide things and garnish the dish about with the foresaide thinges, and harde Egges boyled and laide about the dish and upon the sallet. A sauce for a Conie Cut Onions in rundels and frie them in butter, then put to them wine Vineger, salt, ginger, camomill and pepper, and a little suger, and let it boyle till it be good and fast, then serve it upon the conie. To make a Sallet of Lemmons Cut out slices of the peele of the Lemmons long waies, a quarter of an inche one peece from an other, and then slice the Lemmon very thinne and lay him in a dish crosse, and the peeles about the Lemmons, and scrape a good deale of suger upon them, and so serve them. -- Lady Katherine Rowberd (mka Kirrily "Skud" Robert) katherine at infotrope.net http://infotrope.net/sca/ Caldrithig, Skraeling Althing, Ealdormere <the end> Edited by Mark S. Harris file-msg 12