ribs-msg - 2/10/14

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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    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 “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
<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 ˛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


Date: Tue, 08 Jul 2008 09:53:20 -0400
From: euriol <euriol at ptd.net>
Subject: Re: [Sca-cooks] Need easy recipe that freezes well
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
 
On Tue, 8 Jul 2008 09:01:44 EDT,  wrote:
<<< Need easy recipe that freezes well and will reheat in a crockpot.
I have offered to provide a dish for the potluck lunch for an event my
shire is holding that I cannot attend, and this is what the autocrat
requested.
 
Brangwayna Morgan >>>
 
There are a number of savory pottages that would work well. One that comes
to mind in particular is "Beef y-Stewed" out of Two Fifteenth Century
Cookery books (page 6).
 
Here is the my translation of the recipe:
Take fair beef of the ribs of the fore quarters, and smite in fair pieces,
and wash the beef into a fair pot; then take the water that the beef was
soaked in, and strain it through a strainer, and set the same water and
beef in a pot, and let them boil together; then take cinnamon, cloves,
mace, grains of paradise, cubebs, and minced onions, parsley, and sage, and
cast there-to, and let them boil together; and then take a loaf of bread,
and steep it with broth and vinegar, and then draw it through a strainer,
and let it be still; and whan it is near enough, cast the liquid there-to,
but not too much, and then let boil once, and cast saffron there-to a
quantity, then take salt and vinegar, and cast there-to, and look that it
be poignant enough and serve forth.
 
I know I have a redaction of this on my home computer.
 
Euriol


Date: Thu, 23 Dec 2010 11:03:20 -0500
From: Kathleen Gormanshaw <kgormanshaw at gmail.com>
Cc: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] period food/recipes for those new to period
	cooking?

Pleyn Delite, not Two Fifteenth Century Cookbooks.  The copy I made
for feast notes reads:

Stwed Beef      #73 Braised Beef Ribs
beef ribs       1.5 - 2 lbs boneless, 2.5 - 3 lbs with bone
onions, minced  2 - 3
parsley, minced 2 tbsp
currants        2 tbsp
cinnamon        1/2 tsp
pepper  1/4 tsp
allspice        1/4 tsp
salt    1 tsp
red wine        1.5 cups
wine vinegar    2 tsp

Brown beef by roasting it in an open pan in a hot oven for about 30
minutes.  Then put it in a stew pot, casserole, or clay baker with all
other ingredients.  Cover and cook over low heat, or in a 325 F oven,
for 2-3 hours.  (Originally 45 minutes, but much more tender with the
longer time.)

Eyrny

<the end>
Edited by Mark S. Harris	ribs-msg	Page 4 of 4