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ribs-msg - 6/30/02

Period rib recipes.

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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 “Ancient Cookery “ from the collection

of the Royal Society as found in Cariadoc’s “Collection” (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

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 ˛e rybbys of ˛e fore quarterys, an smyte

in fayre pecys, an wasche ˛e beef in-to a fayre potte; ˛an take ˛e water ˛at ˛e

beef was so˛in yn, an strayne it ˛orw a straynowr, an sethe ˛e same water and

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

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

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

with brothe an venegre, an ˛an draw it ˛orw a straynoure, and let it be stylle;

an whan it is nere y-now, caste ˛e lycour ˛er-to, but nowt to moche, an ˛an let

boyle onys, an cast safroun ˛er-to a quantyte; ˛an take salt an venegre, and

cast ˛er-to, an loke ˛at 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; theÒ put hit in a faire possenet; caste ˛er-to parcely and oynons

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

and salt; theÒ caste there-to wyÒ and a litull vynegre; sette a lyd oÒ ˛e

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

lay the fflessh, in disshes, and the sirippe there-vppoÒ, 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