organ-meats-msg - 4/18/08 Medieval cooking of organ meats. Livers, kidneys, hearts, testicles, brains, penises, lungs. Recipes. NOTE: See also these files: liver-msg, exotic-meats-msg, food-sources-msg, haggis-msg, sauces-msg, sausages-msg, blood-dishes-msg, Blood-Soup-art. KEYWORDS: organ meats kidney liver pate heart brain testicles penis udder medieval SCA recipe ************************************************************************ 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: Sat, 9 May 1998 18:16:18 EDT From: LrdRas <LrdRas at aol.com> Subject: SC - Bourneys- A Redaction This the period-like recipe I used for the Bear Heart at EK Crown which I know you've all been waiting for. ;-) Original: Bourneys Take pipes, hertes, neres, myltes, and of the rybbes of the Swynw, or elles take (if thou wilt) Mallard or Goos, and choppe hem small, and then parboile it in faire water, and take it vp, and pike it clene, and putte into a potta, and cast thereto ale ynough. Sauge, Salt, and lete boile right ynowe, and then serue it forth. Translation: Take lungs, hearts, ears, spleens, and of the ribs of swine, or else take (if you will) mallard or goose, and chop them small, and then parboile it in clean water, and then take it up, and pick it clean, and put into a pot, and cast thereto ale enough, sage, salt, and let it boil right enough, and then serve it forth. Redaction (Period-like adaptation): Bourneys (copyright 1998, L.J. Spencer, Jr.) 1 bear heart 12 sage leaves 1 tsp salt Ale to cover Cover heart with water. Boil for 15 minutes, removing scum as it forms. Remove heart from water. Cut into bite-size pieces. Put heart pieces into a small pot. Add sage. Add ale to cover and salt. Bring to a boil. Reduce heat to simmer. simmer until heart is tender. Serve. Ras Date: Mon, 27 Jul 1998 23:47:57 -0700 From: "Anne-Marie Rousseau" <acrouss at gte.net> Subject: Re: SC - testicle recipes and sauces Hi all from Anne-Marie We are asked: > There are recipes for Testicles!!!???? and sauces too!?!!?!? > (And I always thought you had to eat them raw... the things people don't > tell you...) > Genevia I enjoy the "Red Deer Testicles in Hunting Season" from Taillevent. We do it with the "oysters" from chicken backs, and I've been meaning to try it with real testicles, just to be able to compare texture, etc. Its a spicy and piquant broth that offsets the meat bits rather nicely. Try it! - --AM Date: Mon, 17 Aug 1998 19:59:49 EDT From: LrdRas at aol.com Subject: Re: SC - offal? Seton1355 at aol.com writes: << Excuse me, but what is offal? >> 'Offal' includes the liver, brains, spleen, thyroid, intestines, brains, lungs, stomach, testicles, penis, heart, womb and kidneys of an animal. Sometimes it also is used to refer to parts of the animal such as the tongue, eyes, ears, noses, cheeks, etc. although this usage is rare. Another term used which may or may not include offal is 'specialty meats'. Ras Date: Thu, 4 Dec 1997 17:56:41 EST From: LrdRas <LrdRas at aol.com> Subject: Re: SC - Re: SC Oysters getting way OT << On the other hand there are 'farm oysters'. This little delicacy, described by Roald Dahl in _My Uncle Oswald_ comes in pairs, two to each male lamb. >> They have a flavor slightly reminiscent of liver and a texture not unlike sweet breads. I will eat them if served but did not find them particularly memorable enough to seek them out. Ras Date: Thu, 04 Dec 1997 09:33:37 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: SC - Re: Testicles Par Leijonhufvud wrote: > Anyone know of a period recipie? I've had these fried, more or less > straight of the lamb, but with the recent years things have changed > (i.e. immigration form other parts of the world) such that it might be > possible to obtain enough of these to serve at a feast... I don't recall having seen medieval recipes that refer specifically to testicles. There are a few Roman recipes for various elaborate mixed stews and patinae that call for capon testicles, IIRC. Somewhere along the line I have seen recipes for pig's or lamb's fry, but as I recall, it wasn't immediately clear whether the main ingredient was testicles or unborn, fetal animals. There are some late-and/or-post-period recipes (the ones I have seen are English, but I suspect similar ones can be found in sources from other countries, particularly France and Spain), again calling for various assortments of "dainties", such as cock's combs, capon brains, capon testicles, sweetbreads, etc., to be used in quelcechoses (a.k.a. kickshaws) and oleos. FWIW, you may well be able to find testicles in meat packing plants for those animals corresponding to the type of animal whose testicles...well, you get the idea, I'm sure. This can only get more confusing. In other words, I know you can get capon and/or turkey testicles, usually frozen in bulk, from commercial poultry packing plants. I have an Asian market in my neighborhood that sells them in little plastic trays, like ground beef. For all I know, a similar situation may exist in the case of lamb. For larger animals like steer, you won't find testicles because they have been removed in a different way, before slaughter, and are effectively destroyed. But then I doubt there's much of a culinary market for testicles you have to carve to serve, anyway. Adamantius Date: Sun, 7 Dec 1997 10:23:42 -0600 (CST) From: alysk at ix.netcom.com (Elise Fleming ) Subject: SC - Finishing the "Bull" Greetings! Well, we have certainly made more-than-enough use of one part of the bull. Petits Propos Culinaires printed an article in 1987 entitled "Udder and Other Extremeties: Recipes from the Jews of Yemen" by Barbara Kirshenblatt-Gimblett. She included a recipe for udder and one called "Geed" which I give you here. Geed (penis of ox or bull) 500 grams penis black pepper 1 tomato, chopped cumin 1 onion chopped saffron cloves of garlic salt coriander Scald the penis and clean it. Boil 10 minutes, remove and slice. Brown the onion, garlic, coriander in oil. Add penis and fry. Mix (and add) chopped tomato, pepper, cumin, saffron and salt. cover the pot. Cook over low flame 2 hours, adding a little water from time to time to prevent burning. Serve hot. Season with hilbeh. Hilbeh is a mixture of ground fenugreek seeds that have been soaked in water for two hours, drained, mixed with tomato puree and a little zhuq (a spicy mixture of ground black pepper,caraway seed, cardamom, dried red peppers, garlic, and fresh coriander)." Date: Tue, 17 Mar 1998 00:32:10 GMT From: korny at zikzak.net (Kornelis Sietsma) Subject: SC - Serving brains... I was browsing for recipes the other day, and found an interesting looking recipe for a dish that included brains as a primary ingredient. (The recipe is from "Daz Buoch von Guoter Spise", and looks very cute - brains, apples, flour and eggs, mixed together and roasted on a spit). Now I was fed brains (fried in butter - yuum) as a child, and consider them fairly weird, but very tasty. However, everyone I've described this recipe to has said "Yuck! no-one will eat *that*"... What are others' experiences in serving unpopular food such as this at feasts? I am still very tempted to serve it as a side dish - there must be *some* people brave enough to try it. - -Korny (who likes snails and chicken feet as well :) - -- William Bekwith MKA Kornelis Sietsma | http://zikzak.net/~korny Date: Tue, 17 Mar 1998 17:31:51 EST From: aldyth at juno.com (Deborah J Hammons) Subject: Re: SC - Serving brains... One of the first Hunters Feasts I ever cooked, a large quantity of rainbow trout was donated. I cooked it whole, (cleaned) with the head on. Many of the guests expressed dismay that they could not eat anything that was still looking at them. For that feast, if someone objected to the heads, the servers brought them back to the kitchen and we took care of it. A few feasts with fish have come and gone. The most memorable was when we appointed one of the servers as the "executioner" so to speak. The trout were offered to each guest, with the disclaimer, "Head on or head off?" If the head off was preferred, the executioner was called, and with a spiffy little guilottine (sp) offed the head right there at the table. Entertaining as well as filling. Aldyth aldyth at juno.com Date: Tue, 28 Jul 1998 23:49:04 EDT From: korrin.daardain at juno.com (Korrin S DaArdain) Subject: Re: SC - Garbage There is a recipe in Cariadocs Miscellany on Garbage. Garbage From Cariadocs Miscellany, Copyright by David Friedman, 1988, 1990, 1992. _ Two Fifteenth Century Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in + e same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe. 1 lb chicken livers 1/2 c fresh parsley, packed down 1 lb chicken gizzards 1 t fresh sage = 6 medium 10.5 oz can conc. beef broth leaves 1 can water 3 1/2 oz bread = 2 slices homemade 1/8 t pepper 1/4 t ginger 1/2 t cinnamon 3 T verjuice 1/8 t cloves 1/2 t salt 1/4 t mace 10 threads saffron Cut up gizzards to remove the thin bits of gristle connecting the lumps of meat. Wash and chop parsley and sage. Put broth, meat, herbs, pepper, cinnamon, mace and cloves into a pot and bring to a boil. Simmer uncovered 1 hour 10 minutes. About 15 minutes before it is done simmering, remove about 3/4 cup of the broth and tear up the bread into it; let soak briefly and mash thoroughly with a mortar and pestle. Put back into pot, bring back to a boil and cook, stirring, about 5 minutes, add remaining ingredients and cook a couple of minutes, stirring, and serve. Korrin S. DaArdain Kingdom of An Tir. Korrin.DaArdain at Juno.com Date: Mon, 14 Sep 1998 14:31:03 -0700 From: "needlwitch at msn.com" <needlewitch at email.msn.com> Subject: Re: SC - The thingy recipe (a bit OT) >Alys' recipe for bull penis: Is it period and is the recipe >available. I'd love to serve this at a feast (if I could get my hands >on half a dozen thingys). > >Drake. Here is the recipie I have. Remember, you asked for it. :-) Petits Propos Culinaires printed an article in 1987 entitled "Udder and Other Extremeties: Recipes from the Jews of Yemen" by Barbara Kirshenblatt-Gimblett. Geed (penis of ox or bull) 500 grams penis black pepper 1 tomato, chopped cumin 1 onion chopped saffron cloves of garlic salt coriander Scald the penis and clean it. Boil 10 minutes, remove and slice. Brown the onion, garlic, coriander in oil. Add penis and fry. Mix (and add) chopped tomato, pepper, cumin, saffron and salt. cover the pot. Cook over low flame 2 hours, adding a little water from time to time to prevent burning. Serve hot. Enjoy. Thorbjorn the Cook Date: Fri, 18 Dec 1998 13:46:07 -0800 From: david friedman <ddfr at best.com> Subject: Re: SC - Deer Heart - NOT oop pndarvis at execpc.com writes: > Also, does anyone have a good recipe for deer heart? Here is a period recipe for heart. It's not originally for deer heart, but I expect it would work, although you might want to increase the boiling time. Corat Curye on Inglysch p. 100 (Forme of Cury no. 14) Take the noumbles of calf, swyne, or of shepe; perboile hem and kerue hem to dyce. Cast hem in gode broth and do therto erbes, grene chybolles smale yhewe; seeth it tendre, and lye with yolkes of eyren. Do therto verious, safroun, powdour douce and salt, and serue it forth. 1 lb calf heart 1 10 oz can conc. beef broth + 1 can water "herbs": 4 oz spinach 4 oz turnip greens 6 oz scallions 8 egg yolks 1/4 c verjuice 12 threads saffron "powder douce": 2 t sugar, 2 t cinnamon, 1/2 t ginger 1 t salt Parboil heart in 4 c water: bring water to boil, add heart, bring back to boil, total time about 4 minutes. Drain. Cut heart in 1/2"-1" cubes. Put with broth and chopped washed greens, simmer about 20 minutes. Stir in beaten egg yolks, turn off heat. Add verjuice, saffron (crushed into water), spices, salt, and serve it forth. Numbles means innards. We suspect the title of the recipe is derived from the French word for "heart" and therefore use heart, but it is also good made with kidney. Elizabeth/Betty Cook Date: Sun, 03 Jan 1999 20:56:47 -0500 From: Philip & Susan Troy <troy at asan.com> Subject: Re: Organ meats (was SC - Hedgehogs) snowfire at mail.snet.net wrote, in response to A'aql Ras: > >You are very close on this one. The organs in the pluck are all closely > >connected with a network of short large arteries and veins so when you > >gut the animal you litarally 'pluck' these three out of the cavity in one > >mass. :-) > > What are giblets then? All of the above? As far as I know, giblets are the heart, stomach, and liver of poultry, i.e. domestic or game birds _and_ domestic rabbits, in which latter case the giblets also normally include kidneys. The usual heart, liver, and gizzard combo in the little bag inside the chicken is what machinery is capable of removing intact, hence the determination. Hand-slaughtered-and-butchered poultry would probably also include other internal organs, for example possibly lungs (except in America where we are terrified of such things), kidneys, and the more unusual but eminently edible tongues, brains, and combs, not to mention necks, wingtips (pinions, silly, not shoes!) and feet. There are those who maintain rabbit uteri (or was it ovaries?) are yummy, but the results of that polling aren't yet in from all the outlying districts. Adamantius Date: Thu, 04 Feb 1999 08:48:52 -0500 From: "D. Clay-Disparti" <Clay at talstar.com> Subject: Re: SC - And Speaking of Kidney Tina Carney wrote: > Does anyone want to explain the correct way to prepare Beef Kidney? I > blanched the kidney three times and it still had a "strong" taste. > > Brighid the Ageless > living the canton of Rimsholt > in the Glorious Middle Kingdom You need to be sure to snip out the core of the kidneys after you have skinned them and cut them in half lengthwise. Then I believe soaking them overnight would help rather than blanching them. It is my guess that blanching them would cause the tissue to "Sieze Up" some and, of course, the result would be a flavour much stronger than anticipated. If you still have a problem, you may want to change the soaking liquid several times like you do with salted cod. If you like the pie, you may also want to try steak and kidney pudding. Let me know if you want the recipe. Dee/Isabella Date: Tue, 2 Mar 1999 11:59:25 -0500 From: renfrow at skylands.net (Cindy Renfrow) Subject: Re: SC - Pig Maws >I was at the spermarket yesterday afternoon and I found a small portable >freezer filled with pig maws. Of course, I couldn't resist the temptation and >now have several of them in the freezer. :-) Mordanna was kind enough to share >a recipe for this treat but that leaves one left. > >Does anyone have any period recipes for this food item? An original or >translated period recipe is OK since the redaction part will be relatively >easy.I would prefer a recipe source from pre-1450 C.E. but early modern >would be acceptable. > >Ras Harleian MS. 279 - Leche Vyaundez xx. Yrchouns--Take Piggis mawys, & skalde hem wel; take groundyn Porke, & knede it with Spicerye, with pouder Gyngere, & Salt & Sugre; do it on [th]e mawe, but fille it nowt to fulle; [th]en sewe hem with a fayre [th]rede, & putte hem in a Spete as men don piggys; take blaunchid Almaundys, & kerf hem long, smal, & scharpe, & frye hem in grece & sugre; take a litel prycke, & prykke [th]e yrchons, An putte in [th]e holes [th]e Almaundys, every hole half, & eche fro o[th]er; ley hem [th]en to [th]e fyre; when [th]ey ben rostid, dore hem sum wyth Whete Flowre, & mylke of Almaundys, sum grene, sum blake with Blode, & lat hem nowt browne to moche, & serue forth. I'd be interested to hear how this works out for you. I've tried it without success many times (much to my husband's annoyance). It always came out the consistency of a softball. Cindy Date: Tue, 02 Mar 1999 14:09:55 -0500 From: Wade Hutchison <whutchis at bucknell.edu> Subject: Re: SC - Pig Maws >Harleian MS. 279 - Leche Vyaundez > >xx. Yrchouns--Take Piggis mawys,& skalde hem wel; <snip> > >I'd be interested to hear how this works out for you. I've tried it >without success many times (much to my husband's annoyance). It always came >out the consistency of a softball. > >Cindy Hi, Cindy - I did Yrchouns for a feast several years ago, and it turned out fine. Two things I did - I found it worked much better if you did _not_ scald the pigs stomachs before you filled them. I just cleaned them well in hot water. If you scald (or parboil) the empty stomach, then it thickens and curls up to the point where you can only put about a tablespoon of filling in it. It may be that the ones you get from the butcher have already been scalded and cleaned - I've never tried it with a "fresh" stomach. The second point, which I didn't even have to tell the feasters, was that you don't eat the stomach - only the filling. It made a very tasty and compact sausage, with one stomach full feeding about 8 (at a feast). I have some pictures - I'll have to scan them in. -----Gille MacDhnouill Date: Wed, 03 Mar 1999 09:41:17 -0500 From: Wade Hutchison <whutchis at bucknell.edu> Subject: Re: SC - Pig Maws >whutchis at bucknell.edu writes: >> The second point, which >> I didn't even have to tell the feasters, was that you don't eat the >> stomach - only the filling. > >WHAT!!!!! >Sacrilege! >That would be like having a cheese ball coated with caviar and throwing >away the caviar! > >Mordonna Well - I tried it, and although it was kinda tough, it was tasty. No matter how long I cooked the thing, I couldn't get a crispy texture on the outside without some part of the thing scorching black. We settled for a nice brown (hedgehog) color - but the stomach was still too tough for most of the crowd. I was a bit hesitant to serve these things, since I didn't quite know how the local group would react. (this was about 4 or 5 years ago when we were just getting into the swing of serving feasts with all period recipes) I was pleasantly surprised in that not a single yrouchon came back to the kitchen with any filling left - but there were only one or two with pieces cut off the stomach. -----wade/Gille Date: Fri, 14 May 1999 18:52:45 -0000 From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is> Subject: SC - Re: Bull-Fries >-Poster: Elysant <Snowfire at mail.snet.net> >Nanna - I believe you mentioned there was a traditional Icelandic recipe for >Bull's Testicles? Am I correct? Well, lambs testicles were - and still are - very popular, usually boiled, then preserved in fermented whey (sra), as Ive told you about. There are references to bulls testicles being treated in the same manner but no recipe as such - not that I can recall. When I was a child several lambs testicles were usually stuffed inside a pouch sewn from a portion of the stomach before being boiled and if calves were being slaughtered at the same time, Im sure their testicles were included also. Nanna P.S. The testicles are rather good, if you have a taste for whey-preserved Icelandic food. I have no idea what others would think of the stuff. Date: Fri, 6 Aug 1999 19:31:16 -0400 From: renfrow at skylands.net (Cindy Renfrow) Subject: Re: SC - re: want recipe >Margarite asked: >>> Does anyone out there have a period recipe for baked heart? Thanks >in advance. << > >I also have been hunting for heart recipes... in Rumpolt and a number of >other places,... and have found NONE. Was there some stigma or taboo about >heart? (they seemed to cook any and every other bit of innards they had >(liver, stomach, kidneys, lungs, brains, intestines,...) as well as ears, >snouts, tails... so why no heart? > >Gwen Cat Perhaps it was just lumped together under the name 'numbles' or 'chaudwyne'? Here is a recipe from Harl. 279, Potage Dyvers: xv. Bowres. Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an [th]an take it vp, and pyke it clene in-to a fayre potte, an caste [th]er-to ale y-now, & sawge an salt, and [th]an boyle it ry[3]th wel; and [th]anne serue it forthe for a goode potage. pypis = lungs hertys = hearts nerys = ears myltys - spleens Cindy Renfrow/Sincgiefu renfrow at skylands.net Date: Fri, 06 Aug 1999 23:56:20 -0400 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - re: want recipe Cindy Renfrow wrote: > myltys - spleens Yes, some still use that term today... my butcher calls them "melts". However, the same term is applied to the soft roe, i.e. the testes, of male fish (the hard roe being the ripe ovaries of female fish). Whaddaya say to the prospect of the term referring (only as a possibility, mind you) to, um, _forest_ oysters (in the case of pigs)? Spleens, BTW, are a fairly good substitute for lungs in those benighted locales where lungs are considered unfit for sale for human consumption, for those trying to make semi-decent haggis, sans a proper paunch and pluck. Adamantius Date: Wed, 11 Aug 1999 19:18:27 -0000 From: "=?iso-8859-1?Q?Nanna_R=F6gnvaldard=F3ttir?=" <nannar at isholf.is> Subject: Re: SC - Romantic Foods Adamantius wrote: >What, no sweetbreads? I'd send that back if I were you! You want sweetbreads? then use Pellegrino Artusis recipe from Science in the Kitchen and the Art of Eating Well: "350 grams of macaroni, 170 grams of Parmesan cheese, 150 grams of sweetbreads, 60 grams of butter, 70 grams of truffles, 30 grams of fat and lean ham. A handful of dried mushrooms. The giblets of 3 or 4 chickens and their gizzards, which you can also use if you cut away the gristle. If you can add cockscombs, cocks testicles and unborn eggs, so much the better. Nutmeg for flavouring. Dont be put off by all this rich condiment, as it will all disappear under the layer of pastry." There is two-part article about the history of timballo/timpano/pasticcio/parmesan pie in PPC #59 and 61, tracing the origins back to Babylon. Nanna Date: Mon, 23 Aug 1999 00:11:45 +0200 From: Thomas Gloning <Thomas.Gloning at germanistik.uni-giessen.de> Subject: SC - Rumpolt 1581 on rabbit Rumpolt on rabbit #7; roughly: 'Roasted kidneys from rabbits. You must catch a lot of rabbits before you get a good dish. You can prepare them black, yellow, brown or with onions that are strained through a _Haartuch_, like one usually prepares a pike in a Polish manner.' The original transcriptions of some 30 recipes in German: http://www.uni-giessen.de/~g909/rumphase.htm http://www.uni-giessen.de/~g909/rumpkuen.htm Thanks to Gwen Cat ! Note, that recipe #7 is rather an enumeration of possible preparations, that are described elsewhere. At present, I am preparing a talk on the language and the textual structure of recipes 1350-1800; if there is anything I should not forget, please let me know (off list). Thomas Date: Fri, 3 Sep 1999 15:01:36 -0500 From: david friedman <ddfr at best.com> Subject: Re: SC - re: want recipe >From the Miscellany: Corat Curye on Inglysch p. 100 (Forme of Cury no. 14) Take the noumbles of calf, swyne, or of shepe; perboile hem and kerue hem to dyce. Cast hem in gode broth and do therto erbes, grene chybolles smale yhewe; seeth it tendre, and lye with yolkes of eyren. Do therto verious, safroun, powdour douce and salt, and serue it forth. 1 lb calf heart 6 oz scallions "powder douce" 2 t sugar 1 10 oz can conc. beef broth + 1 can water 8 egg yolks 2 t cinnamon "herbs": 4 oz spinach 1/4 c verjuice 1/2 t ginger 4 oz turnip greens 12 threads saffron 1 t salt Parboil heart in 4 c water: bring water to boil, add heart, bring back to boil, total time about 4 minutes. Drain. Cut heart in 1/2"-1" cubes. Put with broth and chopped washed greens, simmer about 20 minutes. Stir in beaten egg yolks, turn off heat. Add verjuice, saffron (crushed into water), spices, salt, and serve it forth. Numbles means innards. We suspect the title of the recipe is derived from the French word for "heart" and therefore use heart, but it is also good made with kidney. David/Cariadoc http://www.best.com/~ddfr/ Date: Sun, 19 Sep 1999 00:20:04 -0500 From: Stefan li Rous <stefan at texas.net> Subject: SC - hearts An interesting comment from "Food and Drink in Medieval Poland" since we were recently discussing the eating of hearts. Sorry Ras, there are no recipes. P92: "It is worth mentioning that in the charter of 1140 for the Cistercian monastery at Jedrzejow (later known in Poland for its fine gardens), the townspeople were required to give the local prince and his posterity all the hearts of cattle slaughtered in that place. (31) It is not clear whether these beef hearts were considered a special delicacy or whether they were simply food intended for servents connected to the princely household. The context would suggest that the hearts were set aside for the monks, who were of low social standing. Mikolj Rej referred to beef hearts in his writings as something only fit for monks, servants, and the poor." (31) This is mentioned by Dlugosz in his "Opera Omnia" III (under the year 1141),3; and further discussed by Dembinska (1963), 105. - -- Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra Mark S. Harris Austin, Texas stefan at texas.net Date: Mon, 18 Oct 1999 10:05:20 -0500 From: "Decker, Terry D." <TerryD at Health.State.OK.US> Subject: RE: SC - Period Beet Recipes (was: summer feast) > hey all from Anne-Marie > isnt there a German medieval recipe for beets ("ein condimente" comes to > mind)? George Fugger's recipe for smoked tongue found in Sabina Welserin uses red beet root as part of the pickling process, before smoking the tongue. So it wouldn't surprise me to find it used in other late German recipes. Bear Date: Thu, 4 Nov 1999 21:40:20 -0500 From: "Richard Kappler II" <rkappler at home.com> Subject: SC - garbage Ye olde, and yes I mean OLDE, Master Chief decided last week that it would be a good thing for office harmony to start doing potlucks every week or two. Tomorrow is the first. With all the hell I catch in the office about researching period recipes, trying to translate Latin, medieval German and early English etc, I figured I just had to cook something period, thinking along the lines of 'pick the nastiest sounding stuff, don't tell 'em what it is, then when they love it, clue 'em in.' In the spirit of this endeavor, I chose 'Garbage' out of His Grace's Miscellany. Its been up on the sign up board for a week now and speculation has been rampant, but none of them realize there really is a dish called garbage. So anyway....I prepared the dish tonight and was even surprised myself! I followed the recipe in the Miscellany exactly, with two exceptions: while the recipe in the Miscellany disregards the chicken heads and feet due to difficulty in obtaining such, I threw in a coupla chicken necks I had in the freezer waiting for the next batch of stock. THIS STUFF IS GREAT! The sweet spices both contrast and meld so well with the rich flavor of the chicken parts, and the broth the whole recipe produces is some of the best I've ever had. The other exception: in the original recipe it calls for drawing the bread and broth mixture through a sieve, whereas the redaction calls for mashing up broth soaked bread in a mortar and pestle. I tried it as written in the redaction at first, but didn't like the consistency. I'm presuming that the purpose of this is to thicken the broth, yes? So I followed the original, taking the bread soaked broth and pushing it through a fine wire strainer and thought the consistency much better. I highly recommend this recipe to all, whether you like the ingredients or not, the end result is delightful and not at all what I thought I would end up with. The complexity of flavor in this dish is simply amazing! regards, Puck Date: Thu, 4 Nov 1999 23:38:43 -0500 From: "Richard Kappler II" <rkappler at home.com> Subject: SC - garbage From His Grace Cariadoc and Elizabeth's Miscellany, 8th edition: >Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem >clene; caste hem into a faire potte, And caste fressh broth of Beef, powder >of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take >brede, stepe hit in pe same brothe, Drawe hit thorgh a streynour, cast >thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, >And a litull Safferon, And serve hit forthe. regards, Puck Date: Wed, 29 Dec 1999 13:00:37 -0500 From: Philip & Susan Troy <troy at asan.com> Subject: Re: SC - Christmas Dinner and Gifts Lurking Girl wrote: > What bit is the gizzard, exactly? I had a vague notion it was another > term for the giblets. Giblets are what medieval people would call garbage: assorted feet, wing tips, heads, necks, and innards. Gizzards refer specifically to the stomach of da boid, that sort of butterflied, muscular spheroid you find in the little bag that is clearly neither heart, liver, nor neck. Adamantius Date: Wed, 29 Dec 1999 22:29:20 EST From: LrdRas at aol.com Subject: SC - Gizzards troy at asan.com writes: << Gizzards refer specifically to the stomach of da boid, >> A minor correction, master. The stomach is specifically referred to as a stomach. :-) Gizzard refers specifically to the muscular enlargement of the alimentary canal just before the stomach. Birds store grit (tiny stones) there and use it to grind their food into a paste before it is sent to the actual stomach for digestion. Dinosaurs also possessed a gizzard as do earthworms and a few insects. Ras Date: Wed, 01 Mar 2000 15:54:42 -0700 (MST) From: grasse at mscd.edu (Martina Grasse) Subject: SC - RE: digest 1935 - tongue Sieggy, Since someone asked for recipes for the tongue dish (and to get on a more cooking related thread) This is probably not the dish you judged because 2 of my 3 jusges were willing to taste it, and many of the populace were willing to sample. I received a wonderful comment from a fairly newcomer... she thanked me for providing her with an opportunity to taste a meat (tongue) she would otherwise not have had the chance to try, and she liked it. Another member of the populace came back for seconds, thirds, and got his lady to taste it as well - yes, they did take the recipe away with them ;-) This dish was entered at the past Outlands Kingdom A&S, it placed second to my entry of 3 Hedgehogs from Maister Hansen. I chose to prepare the tongue partly to show that it can be made edible, Ein New Kochbuch has many recipes for meats that a modern mind might shy away from, but that are really very good. (My translation and interpretation from the original German) Beef tongue with apples and onions 19. Setz die Zungen zu in einem Wasser/ vnnd la? sie wol an die statt sieden/ seuber sie au?/ vnd zeuch die Haut ab/ schel Epffel vnd Zwibel darein/ vnd hack sie klein. Nimm lauter Butter in einen Kessel/ mach sie warm/ vnd thu die Epffel vnnd Zwibel darein/ schwei? es zimlich/ vnnd nimm ein wenig Mehl/ gestossen Pfeffer/ geriebnen Saffran/ klein vnd grosse Rosein darein. Nimm Rindtfleischbru:eh vnd Essig/ so wirdt es fein sa:euwerlich/ Schneidt die Zungen voneinander/ leg sie auff ein Ro?t/ vnd breun sie auff beyden seiten ab/ thu es in das gescharb/ vnd la? darmit sieden/ so wirdt es gut vnnd wol geschmack. 19. Put the tongue into a water/ and let it simmer till done/ clean it out/ and pull the skin off/ peel apple and onion thereto/ and chop them small. Take clear (lauter = clear) butter in a kettle/ and make it warm/ and put the apple and onion therein/ sweat them rather/ and take a little flour/ crushed pepper/ rubbed saffron/ small and large raisins thereto. Take beef broth and vinegar/ so it becomes nice and tart/ Cut the Tongue apart/ lay it on a rack/ and brown it on both sides/ Put that into the mixture/ and let it simmer therewith/ so it becomes good and Well tasting. 1 whole beef tongue (2 1/2 - 3 lb) 1 large onion 2 bay leaves 1 t peppercorns 1 t salt water to cover Rinse the tongue, and cut off any obvious bits of fat and gristle. Place in a pot along with the aromatics and simmer for 3-4 hours, until a sharp knife can be inserted easily. Pull off the tough skin while the tongue is still very hot (it will peel off easily now, not at all if you let it cool) then let the tongue cool. 1 large onion 2 medium apples 2 T butter 1 T flour 1 t freshly ground pepper pinch of saffron 1/4 cup raisins 3/4 cup vinegar 3/4 cup beef broth Peel the apple and the onion and dice them. In a Dutch oven or large pan melt the butter, add the apples and onion, and let them sweat till the onion is translucent but do not let it brown. Sprinkle in the flour, pepper and saffron, stirring to prevent any lumps, and let the flour cook for a few moments to remove any raw taste. Add the raisins, broth and vinegar. Adjust your seasonings. Trim gristle and fat from the tongue, and slice it into 1/4" slices. Arrange the slices on a rack and roast for a few minutes to let them brown. (Because I do not have an open hearth with cooking grates I did this in a skillet and it worked well.) Add your slices into the sauce mixture and let it simmer together till the sauce has reduced by half. NOTES I realize the original says nothing about adding aromatics to the water to help flavor the tongue. I feel this is because the author assumes the reader to know enough about basic cooking, so he does not spell this out. He also does not list salt in the ingredients, but in some recipes he cautions the reader not to oversalt - even though salt was not included in his instructions. Date: Sun, 05 Mar 2000 13:19:09 -0600 From: Magdalena <magdlena at earthlink.net> Subject: SC - A Recipe for Ras Platina 4.38 38. On Chicken Roll Divide crests of chickens in three pieces, livers in four, and leave testicles whole. Cut lard into bits, but do not pound. Cut up finely two or three ounces of veal fat, or, instead of fat, add beef or calves marrow. Use as much as will be enough of ginger, cinnamon, and sugar. Mix all these with about forty dried sour cherries; then put in a roll made suitable for it from finely ground meal. It can be cooked in an oven or under cover on the hearth. When it is half-cooked, put over it two beaten egg yolks and a bit of saffron and verjuice. I wonder where one gets rooster testicles? - -Magdalena Date: Mon, 6 Mar 2000 10:00:29 EST From: LrdRas at aol.com Subject: SC - Testicle sites-revisited-OOP McKeown at micronet.net writes: << Where is that please?!? >> A web search reveals many sites dealing with the culinary aspect of preparing and serving testicles. Since web search engines are notorious for not being specific it is suggested that you study the URL closely before going to a site to avoid sites that may contain sexually related content if that is a particular bugaboo for you. To start the ball rolling, try the following sites: >From this site can be purchased bison testicles (turkey testicles are not available there): http://www.pahasapa.com/wp/diamondm/ A large collection of testicle recipes and as well as testicle facts are found at this site which also includes FAQ's and information on where to begin searching for turkey and other testicles, as well as festivals (one of which prepares and serves 2 1/2 tons of testicles during the festival), etc.,: http://funlinked.com/testicle/ Ras Date: Sat, 22 Apr 2000 18:46:28 EDT From: Mordonna22 at aol.com Subject: SC - Organ Meats Organ meats are not "traditionally considered to be offal." This is a relatively modern assessment. Rather, as with most things, it varied from cuisine to cuisine, and from animal to animal. For several reasons, organ meats were often considered luxuries, chiefly because they do not lend themselves to prolonged storage as readily as muscle meat, and because the organs make up less of the animal in volume (i.e. a 1000 lb. steer will produce about 450-500 lbs of dressed muscle, and only about 10-15 lbs of organ meat, including heart, liver, tongue, lungs, spleen, kidneys, tripe etc....) In most agrarian societies organ meat is a luxury indulged in only around butchering time. The advent of canning, and more recently freezing has made organ meats available year round now days, but its scarcity in relation to the muscle means it is still a rare treat. It seems to be only in urbanized societies that organ meat is considered yucky stuff. I would attribute that to the difficulty in preserving it, thus making it unfamiliar to most urban dwellers. Mordonna the Cook, SunDragon's Western Reaches Atenveldt (m.k.a. Buckeye, AZ) Date: Fri, 28 Apr 2000 09:33:40 -0500 From: collette at kricket.net (colette waters) Subject: Re: SC - Wanted: Period recipes for Organ Meats - particularly Heart Oh I forgot the "period part" from Le Menagier de Paris "Item, when gutting it, you first remove the dainties, which are the c...ns{letters missing [JH], which include the flesh of the nape between neck and shoulders, vein from the heart, liver, ect. And these dainties are parboiled, then cooked and eaten with hot sauce." Also "Fresh beef tongue should be parboiled, skinned, larded and roasted, and eaten with a cameline sauce" Also good recipe for smoked tongue in Sabina Welserin and wonderful headcheese in EIN NEW KOCHBUCH Rumpolt Begga Elisabeth Date: Wed, 24 May 2000 17:31:45 -0500 From: david friedman <ddfr at best.com> Subject: SC - Tripe At 5:10 PM -0400 4/22/00, Siegfried Heydrich rather rashly wrote: >...The aristocracy ate the more succulent muscles, and sometimes (rarely) the organs, but something like tripe would have been beneath them. The following is from a cookbook which also has things like peacock roasted and served in its plumage, so would have been for the cooks of a noble household. Tripe de Mutton (Two Fifteenth Century Cookery Books p. 82) Take a panche of a shepe, and make it clene, and caste hit in a potte of boyling water, and skyme hit clene, and gader al awey the grece, and lete hem boyle til thei be al tendur; then take hem vppe on a faire borde, and kutte hem in smale peces of ij peny brede, and caste hem yn an erthen potte with stronge broth of bef or Mutton; take ffoyles of parcelly, and hewe hem small, and cast hem to, And lete hem boyle togidre til they ben tendur, and then take pouder of ginger, and a quantite of vergeous, and take saffron and salt and caste there-to, and lete hem boile togidre til they be ynogh. [thorns replaced by th] Elizabeth of Dendermonde/Betty Cook Date: Sun, 28 May 2000 15:40:28 -0500 From: david friedman <ddfr at best.com> Subject: Re: SC - Wanted: Period recipes for Organ Meats - particularly Heart About a month ago, Gwynydd wrote: >Having had such success with the Noumbles, I have been emboldened and would >like to try out other dishes of organ meats on my Lady. She tells me that >she has never had heart and would like to try it. No recipes for tripe or >brains please! As well, I don't have an oven so please bear this in mind. >I am looking for period recipes. From the Miscellany: Corat Curye on Inglysch p. 100 (Forme of Cury no. 14) Take the noumbles of calf, swyne, or of shepe; perboile hem and kerue hem to dyce. Cast hem in gode broth and do therto erbes, grene chybolles smale yhewe; seeth it tendre, and lye with yolkes of eyren. Do therto verious, safroun, powdour douce and salt, and serue it forth. [end of original; thorns replaced by th] 1 lb calf heart 1 10 oz can conc. beef broth + 1 can water "herbs": 4 oz spinach 4 oz turnip greens 6 oz scallions 8 egg yolks 1/4 c verjuice 12 threads saffron "powder douce": 2 t sugar, 2 t cinnamon, 1/2 t ginger 1 t salt Parboil heart in 4 c water: bring water to boil, add heart, bring back to boil, total time about 4 minutes. Drain. Cut heart in 1/2"-1" cubes. Put with broth and chopped washed greens, simmer about 20 minutes. Stir in beaten egg yolks, turn off heat. Add verjuice, saffron (crushed into water), spices, salt, and serve it forth. Numbles means innards. We suspect the title of the recipe is derived from the French word for "heart" and therefore use heart, but it is also good made with kidney. Elizabeth/Betty Cook Date: Mon, 12 Jun 2000 11:08:40 EDT From: LrdRas at aol.com Subject: Re: SC - testicle festival Seton1355 at aol.com writes: << Yes, this is food content although, I suspect OOP. but thought I;d share anyway..... >> Yes, this Festival has been occurring for years. Recently someone here asked for chicken testicle recipes. I don't have access to the book at the moment but Platina has a recipe that includes chicken testicles as an ingredient. Ras Date: Thu, 07 Sep 2000 20:08:38 -0500 From: Diana L Skaggs <upsxdls_osu at ionet.net> Subject: SC - Calf Fries >What's a "calf fry," or do I really want to know? <g> >--Maire Calf fries are male animal testicles. A delicacy in these here parts. My ex-husband really liked them, so I would cook them once in awhile. My favorite recipe: Clean, wash and cut into bite sized pieces. Soak in salt water several hours or overnight. Dip in drench of 2 beaten eggs and 1/2 cup buttermilk. Roll in mixture of 2/3 cup all-purpose flour, 1/3 cup cornmeal, 1 tsp. salt and 1/2 tsp. ground black pepper. Deep fry in hot vegetable oil until golden brown. (Use fresh oil, fries tend to pick up the flavor of previously fried foods). Serve them forth! Leanna Date: Thu, 9 Nov 2000 11:55:25 -0600 From: "Michael Newton" <melcnewt at netins.net> Subject: SC - Bourreys While I was perusing recipes on the net in A Boke of Kokery, I came across the following recipe: Bourreys. Take pipes, hertes, meres, myltes, and of the rybbes of the Swyne, or elles take (if thou wilt) Mallard or Goos, and choppe hem small, And then parboile it in faire water, And take it vp, and pike it clene, And putte into a potte, and cast thereto Ale ynogth, Suage, Salt, And lete boile right ynowe, &then serue it forth Here's my translation/redaction so far: Bourreys. Take the lungs, heart, ?,?, and of the ribs of the Swine, or else take (if you will) Mallard or Goose,and chop it small, and then parboil it in fair water, and take it up, and pike it clean, And put into a pot and cast thereto Ale enough, Sage, Salt, And let boil right enough, and then serve it forth. Dice pork lungs, heart, two unknown parts, and rib meat or duck and/or goose meat. Parboil it, and in the case of the pork take the scum off as it boils.(I can't see much need to do this for the poultry-but I could be wrong) Drain and add ale, sage and salt, cook until done. okay, what the heck is meres and mytles? Any other comments? Beatrix of Tanet Date: Thu, 16 Nov 2000 22:02:55 +0100 From: "Cindy M. Renfrow" <cindy at thousandeggs.com> Subject: Re: SC - Bourreys >okay, what the heck is meres and mytles? > >Beatrix of Tanet This recipe is from Harleian MS 4016; there is another in Harl. 279 that gives the option of using Mallard or Geese. That should be 'neres', not 'meres' = ears. Myltes = spleens. "Take lungs, hearts, ears, spleens and of the ribs of the Swine..." Cindy Renfrow/Sincgiefu cindy at thousandeggs.com Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th Century Recipes" and "A Sip Through Time, A Collection of Old Brewing Recipes" http://www.thousandeggs.com Date: Sat, 18 Nov 2000 01:03:05 +0100 From: TG <gloning at Mailer.Uni-Marburg.DE> Subject: Re: SC - Bourreys << a fellow from the Calontir Cooks list (...) suggested meres being the word for boundaries, which put me in the idea that it calls for the diaphragm muscle. Given the choice in a meat recipe I'd lean toward the diaphragm more that ears, ... >> 1. The word form of the manuscript is "neres" (see Austin p. 70). No "meres" around. 2. "nere, variant of neer, kidney." (OED2) Best, Thomas Date: Mon, 20 Nov 2000 20:44:56 +0100 From: TG <gloning at Mailer.Uni-Marburg.DE> Subject: Re: SC - headcheese << I assume the term goes back to period. >> The earliest attestations for the term "headcheese" I found so far are from the 19th century. << Do we have any period recipes for this? >> In case headcheese is roughly the same as German "Presskopf" (pressed meat of the head together with other ingredients), there are some German (predecessors of) recipes for Presskopf. A very detailed description how to make "Pre?kopf" is found in the "Frauenzimmerlexikon" (1715, Lexicon for women). Prior to 1600, there are recipes in Rumpolt, one is online in the ox-section of Rumpolt (# 2 "Ein gepre?ten Ochsenkopff"). Rumpolt has also a recipe for a "Gepresten Schweinskopff" (from the pig; the more ears, the better) and "Ein gepresten Hirschkopff" (from a stag), of which he says: "... Also richt mans zu f?r Knig vnd Keyser/ f?r F?rsten vnd Herrn/ vnd darff sich einer nicht schemen/ ein solche Spei? zu zurichten/ denn es ist seltzam von einem Wiltpret/ wenn viel Ohren darvnter geschnitten seyn". (Roughly: '... This way it is prepared for Kings and the Emperor, for princes and noblemen/ and one must not be ashamed/ to prepare such a dish (for them)/ because it is something special made from deer/ if many ears are cut into it'.) The "Rheinfrnkisches Kochbuch" (1445) has a recipe for a liver sauce which is said to fit for a "geprasten kop" (pressed head). << Any idea why it is called "cheese" although I seem to remember it doesn't have any cheese in it? >> I guess the common aspect is the element of pressing that is the same with cheesemaking. Best, Thomas Date: Mon, 20 Nov 2000 17:16:28 EST From: LrdRas at aol.com Subject: Re: SC - headcheese stefan at texas.net writes: > I'm not exactly sure what "headcheese" is, although I've heard the term It is more or less a gelatinous mass with chunks of meat throughout that is sliced and served much as luncheon meat is. It is basically made by boiling a pig's head with brains and tongue and all until it falls apart. You remove the tasty bits, discard the bones and let the whole mass cool to a gelatin under a weight. Depending on which PA Dutch group your background includes it may or may not also contain vinegar. Our branch calls the vinegar abomination 'souse'. :-). Ras Date: Thu, 03 May 2001 20:27:29 -0400 From: Philip & Susan Troy <troy at asan.com> To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Re: SC - Re: sca-cooks V1 #3141 - lungs "Craig Jones." wrote: > >But I agree, most of these are less traditional in the area than the old > >standbys, potato, kasha, and liver. I've never seen lung knishes. Must > >be my outer borough upbringing. You'd think it would be difficult to get > >out all the blood, considering what French chefs go through to achieve > >this, but then it is much the same with liver, I suppose. > > > >Adamantius > > Umm, if I'm going to play with these lamb lungs next weekend is there anything > (ie. prep work) I need to do with them before I cook with them. > > Drakeyboy. I seem to recall there being instructions for prepping lights in Jane Grigson's book on charcuterie.. Hang on a sec... OK, the short version is that there are two basic methods, at least in the European culinary regimen, of rendering lungs cookable: One involves parboiling them for 15 minutes or so, during which time you have to hold them under the surface of your bubbling liquid -- they are balloons and/or sponges, after all, so their natural tendency is to float. After they're parboiled, they can be cooled, trimmed (of membranes and tubes), and cut up as desired for further cooking. The other common method involves beating them with a wooden mallet or rolling pin to expel all the air; they can then be cut up and trimmed, raw, before cooking. That's what Grigson says, essentially. Now that I think of it, I remember old Scots haggis recipes recommending that the pluck be boiled with the trachea hanging over the side of the pot, with the opening in another container, the better to expel various proteinous nasties while cooking. Adamantius Date: Mon, 20 Aug 2001 08:02:34 +0200 From: UlfR <parlei-sc at algonet.se> To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] period beef tongue recipes >That reminds me, does anyone know of period recipes for a beef tongue? >I'm thinking about serving it at feast. There is also one in forme of cury (http://www.pbm.com/~lindahl/foc/FoC147small.html). It turns out fairly nice, but be forewarned that those who feel that "Tongue? Ick!" will not be pleased, which might or might not be a good thing depending on how you see it. -- UlfR parlei-sc at algonet.se From: "Olwen the Odd" <olwentheodd at hotmail.com> To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Tongue Date: Wed, 05 Sep 2001 20:41:22 +0000 While I am not at a place I could help you with recipes (I'm at work), I can give you my opinion on how far one tongue would stretch. IMO one large size tongue should definately go two tables. It is a very rich meat and one that many diners have not tried so the chance that will happen is probably high. Typically tongue is sliced very thin. Were I serving a sauce with it I would probably go for a mustard type sauce. Olwen >Anyone know of any other "period" recipes for tongue? I'm mostly >looking for cow's tongue, but I do have a connection to an SCA >butcher, so i might be able to get lamb tongues or something like >that - i want something larger than bird tongues and not pork, as it >will be an alternative for those at the feast who don't eat pig meat. > >Also, would one cow's tongue be enough for two tables of 8 each, when >served in the Second Course, after a Course of Entremets, with >another meat dish, a couple sauces, two vegetable dishes, a grain >dish, and a few other things? Or would i need a whole tongue for each >table? My budget for 90 people is $300 - the boned pork legs in the >Second Course will cost around $50, chicken in the First Course will >be between $35 & $40, and i will have one more meat dish in the First >Course... > >Thanks, >Anahita / Subaytila From: "Robin Carroll-Mann" <rcmann4 at earthlink.net> To: sca-cooks at ansteorra.org Date: Wed, 5 Sep 2001 22:34:12 -0400 Subject: Re: [Sca-cooks] Tongue On 5 Sep 2001, at 13:42, lilinah at earthlink.net wrote: > Anyone know of any other "period" recipes for tongue? I'm mostly > looking for cow's tongue, but I do have a connection to an SCA > butcher, so i might be able to get lamb tongues or something like that > - i want something larger than bird tongues and not pork, as it will > be an alternative for those at the feast who don't eat pig meat. Granado has some recipes for cow's tongue pastries -- an empanada and another in puff pastry. They're boiled, then baked in the pie with bacon and spices. He also has some recipes for calf's tongue -- stuffed with meat, cheese, bacons, eggs, and garlic, and then roasted; and a couple of stews. I don't have time to translate them right now, but could do so when I get back from my vacation, if you're interested and can wait until then. Brighid ni Chiarain *** mka Robin Carroll-Mann Barony of Settmour Swamp, East Kingdom From: lilinah at earthlink.net Date: Fri, 7 Sep 2001 12:44:02 -0700 To: sca-cooks at ansteorra.org Subject: [Sca-cooks] Tongue in Disguise I found this recipe on the Turten page in Max Rumpolt, Ein New Kochbuch, 1581 on-line 20. Take a roast Ox-tongue, chop it with small black raisins, cinnamon, sugar and egg yolks, so it is a good filling. It's a filling for a pie. Anahita / Subaytila From: "Robin Carroll-Mann" <rcmann4 at earthlink.net> To: sca-cooks at ansteorra.org Date: Sat, 6 Oct 2001 17:34:12 -0400 Subject: [Sca-cooks] Recipes: beef tongue pastries Long ago, in what feels like another universe, I promised to translate some recipes for beef tongue. Here they are. Source: Diego Granado, _Libro del Arte de Cozina_ (1599) Translation: Lady Brighid ni Chiarain (Robin Carroll-Mann) Para hazer pasteles de lengua de vaca en oxaldre Tomese la lengua de la vaca fresca y hagase heruir en agua y sal, hasta que este bien cozida, saquese de alli despues de cozida, y quitesele aquel pellejo que tiene encima, dexese resfriar, y poluorizese con pimienta, clauos, canela, gengibre, nuez moscada, y sal, y especias la cantidad que quisieres. Y tomese harina de candeal, cernida con vn cedazo claro, de manera que no quede en el cedazo fino el saluado, y amassese con agua fria sin sal, porque si se amassasse con agua caliente y con sal se haze leuadura, y facilmente se quebraja, y no es tan buena, principalmente en el verano, aunque en el inuierno quando haze grandes frios basta que el agua aya perdido el frio, porque tan dan~oso le es el mucho frio, como el demasiado calor. Estando hecha la masa vayase sobando, y meneando sobre vna mesa por espacio de media hora, hasta que tenga correa, juntamente con estar solida. Hagase de la dicha pasta vn suelo redondo, alto de medio dedo, y ponganse en el tajadillas de tocino gordo, largas de vn palmo, poluorizese el tocino y la pasta con las especias sobredichas, y pongase encima de las tajadas la lengua con ontro tanto de tocino por encima poluorizado con las especias, y con agua, o verdaderamente claras de huevos batidas, se mojara la masa, harase el ojaldre y se atapara, haziendole de forma ouada, pongase el pastel en el horno que este caliente. Si quisieres antes de meterle en el horno le puedes dar el color con agua ten~ida con azafran, y porque si se da con los hueuos toma el pan antes de tiempo color. En estando cozido sacase del horno, y no auiendole dado primero el color con azafran, on con los hueuos, vntese el pastel en el punto que saliere del horno con vna corteza de tocino que le dara el color, y esta manera de pastel hecho de harina gruessa resiste mas al ayre que si fuesse ojaldrado con la flor de la harina, porque el que se haze de la flor de la harina, agua tibia, sal y gordura, estando al ayre quebraja la corteza, y no es tan vistoso, aunque es mejor de comer el pan. El dicho pastel se conserua frio tres dias en el verano, y en el inuierno ocho dias. Si quisieres poner la carne cruda en el pastel, quitesele el pellejo de encima con agua caliente, y hagase estar ocho horas en vn adobo, hecho de vinagre, sal, vino blanco, oregano, y mosto cozido, y dientes de ajos, y pimienta molida, saquese de alli, y dexase escurrir, y atrauiessese con tocino gordo a la larga, el qual tocino aya estado poluorizado con las mesmas especias que diximos arriba, y pongase de la manera sobredicha en el suelo del pastel con el tocino, y especias, aduiertiendo que a la lengua cruda se le ha de dar mas anchura en el pastel que a la cozida, porque la lengua sintiendo el calor hincha y leuanta la massa, y no hallando harta massa, facilmente rompe la corteza, y assi como el pastel comienza a leuantarse se le haga vn agujero en medio con el punzon y se haga acabar de cozer. To Make Pies of Cow's Tongue in Leaf-pastry Take the fresh cow's tongue and boil it in water and salt, until it is well cooked, take it out of there after it is cooked, and remove the skin which it has on top, let it cool, and sprinkle it with pepper, cloves, cinnamon, ginger, nutmeg, and salt, and spices in the quantity that you wish. And take flour from summer wheat, sifted with a light sieve, in such a manner that nothing remains in the sieve but the bran, and mix it with cold water without salt, because if it is mixed with hot water and salt it will become leavened, and will easily break, and is not as good, especially in the summer, but in the winter when the weather is very cold, it suffices that the water should lose its chill, because too much cold is as dangerous to it as too much heat. When the dough is made, keep kneading it and turning it upon a table for half an hour, until it has strands, and at the same time has become solid. Make from this paste a round bottom-crust, half a finger high, and put on it little slices of fatty bacon, as long as a palm, sprinkling the bacon and the paste with the aforementioned spices, and put on top of the slices of tongue and equal amount of bacon, sprinkled on top with the spices, and with water, or truly with beaten egg whites, moisten the dough, make the leaf-pastry and seal it, making it in an oval shape, put the pie in the hot oven. If you wish, before putting it in the oven you can color it with water tinted with saffron, because if it is made with the eggs, the bread will take on color ahead of time. It being cooked, take it out of the oven, and if you haven't first colored it with saffron, or with the eggs, grease the pie with a bacon rind at the moment that it comes out of the oven, which will give it color, and this kind of pie made with coarse flour will better resist the air than if it were made with leaf-pastry from fine flour, because that which is made from fine flour, tepid water, salt, and fat, will break its crust when it is in the air, and it is not as handsome, although the bread is better to eat. This pie can be stored cold three days in summer, and eight days in winter. If you wish to put the raw meat in the pie, remove the skin on top with hot water, and keep it for eight hours in a marinade made of vinegar, salt, white wine, oregano, and boiled must, and cloves of garlic, and ground pepper; take it out of there, and let it dry, cross it lengthwise with fatty bacon, the said bacon having been sprinkled with the same spices as we said above, and put it in the abovementioned way on the bottom of the pie with the bacon, and spices, taking care that the raw tongue must be given more room in the pie than the cooked, because the tongue, when it feels the heat, will swell and raise the dough, and if does not encounter enough dough it will break the crust, and so as the pie begins to rise, make a vent-hole in the middle with a pick, and let it finish cooking. Para hazer lengua de vaca en empanada Tomese la lengua fresca y medio cuezase con agua y sal, y quitesele el pellejo y cortese a tajadas redondas, las quales se vayan atrauesando con tocino gordo, poluorizense con pimienta, canela, clauos, gengibre, y con sal juntamente, tengase aparejada la caxa, o suelo de la empanada hecha de harina passada por cedazo, y amassada con agua fria, y hueuos, y sal, y vna poca de manteca de puerco, y no ha de ser muy sutil y delgado, y sea mas ancha de abaxo que encima, poganse en lo hondo algunas tajadas de tocino gordo con las de la lengua encima, y agraz con vn poco de azucar, y de las mesmas especias del capitulo passado, y cubrase con vna tapa de la grandeza del suelo, porque si fuesse de la grandeza de la boca no saldria sequido, y podria facilmente abrir. Estando cubierto se le de el color con hueuos batidos, o con agua ten~ida con azafran, y pongase a cozer en el horno, y estando cozido siruase caliente. Mas quieriendo poner la lengua cruda en el pastel, hagase la tapa del pastel de harina bien passasa por cedazo, como de dize en el capitulo passado, y se dexe reposar por medio quarto de hora. Tengase la lengua cortada a tajadas redondas limpia de su pellejo, y que aya estado en adobo como en el capitulo passado se dixo, o salpresado con sal, y especias, y ponganse las dichas tajadas en el pastel con otras tajadillas de ventresca de puerco salada debaxo, y poluorizense con las mesmas especias, y cubrase el pastel con vn pezoncillo enmedio, y cuezase en el horno, haziendole vn agujero, y en estando casi cozido an~adasele por el agujero vna cucharada del dicho adobo, y hagase acabar de cozer: pero a la que se aura salpresado, en lugar de adobo se le ponga azucar, vinagre, y zumo de naranja. To Make Cow's Tongue in Empanada Take the fresh tongue and half-cook it with water and salt, and remove the skin and cut it in round slices, which are then crossed with fatty bacon, sprinkle them with pepper, cinnamon, cloves, ginger and salt together, have ready the box or bottom of the empanada, made of flour strained through a sieve, and mixed with cold water, and eggs, and salt, and a little pig's lard, and it does not have to very delicate and thin, and it should be wider below than on top; put some slices of fatty bacon on the bottom with the [slices of] tongue on top, and verjuice with a little sugar, and the same spices from the previous chapter, and cover it with a lid the size of the bottom (because if it were the same size as the opening it would not come straight off), and you will be able to easily open it. When it is covered, color it with beaten eggs, or with water tinted with saffron, and set it to cook in the oven, and when it is cooked serve it hot. But if you wish to put the raw tongue in the pie, make the lid of the pie from flour well-sifted though a sieve, as was said in the previous chapter, and let it rest for an eighth of an hour. Have the tongue cut into round slices cleaned of its skin, and it having been in marinade as was said in the previous chapter, or salted with salt and spices, and put the said slices in the pie with other little slices of salted pork belly underneath, and sprinkled with the same spices, and cover the pie with a little stem in the middle, and cook it in the oven, making a vent-hole, and when it is almost cooked, add a spoonful of the said marinade through the vent- hole, and let it finish cooking: but in the one that had been salted, put sugar, vinegar, and orange juice instead of the marinade. Translation notes: I preserved the original spelling, except that I replaced cedillas with the letter 'Z'. "Leaf-pastry" (hojaldre) is an early form of puff pastry. "Dedo" (finger) and "palmo" (palm) are archaic Spanish measurements. A palm is roughly the width of a man's outstretched hand, or about 8.23 inches (21centimetres). A finger is 1/12 of a palm, or .69 inch (1.75 cm.) Brighid ni Chiarain *** mka Robin Carroll-Mann Barony of Settmour Swamp, East Kingdom rcmann4 at earthlink.net Date: Wed, 26 Sep 2001 10:05:28 -0400 From: Philip & Susan Troy <troy at asan.com> To: sca-cooks at ansteorra.org Subject: Re: [Sca-cooks] Nasty Foods... Craig Jones. wrote: > ""(So, what was the worst SCA dish y'all have ever come across at a > feast?) > > The worst dish I ever redacted (at a cooks guild night) was Tangut > Lungs (ASFTQ). Cubes of Boiled sheeps lung smothered in a very bitter > green sauce composed of Leek juice, Ginger Juice, Pepper, Butter, > Flour. > > I boiled the lung too long and use too much leek juice. It reminded > of chunks of liver flavoured marshmallow in a diesel-based sauce as > bright as green M&M's. Hmmm, liver-flavored sponges in anti-