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ribs-msg - 6/30/02

 

Period rib recipes.

 

NOTE: See also the files: roast-meats-msg, roast-pork-msg, Carbonadoes-art, Braised-Beef-art, meat-smoked-msg, pork-msg, whole-pig-msg, p-marinating-msg.

 

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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.

 

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Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Fri, 17 Sep 1999 17:05:56 EDT

From: Mordonna22 at aol.com

Subject: SC - More Boar

 

Here are two recipes for Boar found in ÒAncient Cookery Ò from the collection

of the Royal Society as found in CariadocĠs ÒCollectionÓ (Please forgive any errors in transcribing these.   They are not the clearest copies in the book, and my eyes are not what they used to be.)

 

Recipe 315, Boor in Brasey

Take the ribbes of a boor while thai byn fresh, and parboyle hem tyl thai byn

half sothen, then take and roste hem, and when thai byn rosted, take and chop hem and do hem in a pot, and do thereto gode fresshe brothe of beef and wyn, and put thereto clowes, maces and pynes, and raisynges of Courance, and pouder of pepur, and take onyons and mynce hem grete, do hem in a panne with fresshe grees, and fry hem and do hem in the potte, and let hit wel sethe al togedur, and take brede stepet in brothe, and drawe hit up and do thereto, and colour hit with saunders and saffron, and in the settynge doun put thereto a lytel vynegur medelet with pouder of canell, and take other braune and cut smal leches of

two ynches of length, and cast into the pot and dreue up tone with tother,

and serue hit forthe.

 

Recipe 316, Bore in Egurdouce

<snip of non-rib recipe. See pork-msg>

 

Mordonna

 

 

Date: Fri, 19 Jan 2001 10:43:52 -0800 (PST)

From: Ginny Claphan <mizginny at yahoo.com>

Subject: SC - rybbes

 

For an outdoor feast last summer (Melee in the Marche - Tirnewydd/Midrealm), I

used a variation of the Stwed Beef recipe from the A Boke of Gode Cookery

Recipes to grill pork ribs.

 

The original receipt is from Two  15thc Cookery books.

http://www.godecookery.com/goderec/grec72.htm

 

.vj. Beef y-Stywyd. Take fayre beef of ŝe rybbys of ŝe fore quarterys, an smyte

in fayre pecys, an wasche ŝe beef in-to a fayre potte; ŝan take ŝe water ŝat ŝe

beef was soŝin yn, an strayne it ŝorw a straynowr, an sethe ŝe same water and

beef in a potte, an let hem boyle to-gederys; ŝan take canel, clowes, maces,

graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste

ŝer-to, an let hem boyle to-gederys; an ŝan take a lof of brede, an stepe it

with brothe an venegre, an ŝan draw it ŝorw a straynoure, and let it be stylle;

an whan it is nere y-now, caste ŝe lycour ŝer-to, but nowt to moche, an ŝan let

boyle onys, an cast safroun ŝer-to a quantyte; ŝan take salt an venegre, and

cast ŝer-to, an loke ŝat it be poynaunt y-now, & serue forth.

 

Another version

Stwed Beeff.

Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh

ynowe; theñ put hit in a faire possenet; caste ŝer-to parcely and oynons

mynced, reysons of corauns, powder peper, canel, clowes, saundres, safferoñ,

and salt; theñ caste there-to wyñ and a litull vynegre; sette a lyd oñ ŝe

potte, and lete hit boile sokingly on a faire charcole til hit be ynogh; ŝeñ

lay the fflessh, in disshes, and the sirippe there-vppoñ, And serve it forth.

A Boke of Kokery- by James L. Matterer

 

Take fair ribs of beef, and if you will roast it until nearly done; then put it

in a fair pot; add parsley and onions minced, raisins of Corinth, pepper,

cinnamon, cloves, sandlewood, saffron, and salt; then add to this wine and a

little vinegar; set a lid on the pot, and let it boil well on a fair charcoal

until done; then lay the flesh in disshes, and the syrup on top, and serve

forth.

      8 lbs. beef ribs

      1/2 cup fresh parsley, chopped

      1-2 large onions, minced

      2 cups currants

      1 Tbs. each pepper, cinnamon, & cloves (or use to taste - go easy on the

cloves!)

      1 Tbs. red food coloring (optional- imitates the sandalwood coloring)

      few threads saffron (optional - expensive!)

      1 tsp. salt

      3 litres red wine

      1 1/2 cup red wine vinegar

 

Roast or grill the beef until done; place in a large baking pan. In a separate

pot, combine all the other ingredients. Bring to a boil, then reduce to a

simmer and cook until currants are plump and soft and the onion is cooked. Pour

this mixture over the beef; cover the baking pan with foil and place in a 400°

F oven for 1/2 hour to 45 minutes. Remove from oven. Place the beef on a serving

platter and spoon on currants, onions, & syrup. Serve.

 

What I did with the recipe is I used pork instead of beef ribs, and left out

the currants, saffron, and food colouring. I reversed the process from this

recipe, by parboiling the ribs first in the sauce, then marinating and

refrigerated them overnight. We grilled them next day over charcoal, using more

vinegar sauce to baste.

 

Our event also had visiting royalty from Atlantia, who appreciate good BBQ, and

they seemed to have been fed well noticing the stacks of clean rib bones on the

platters coming back ;)

 

Cheers,

Gwyneth Banfhidhleir

 

<the end>



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