hollopotrida-msg - 6/22/08
Period hollopotrida recipes. These are stews containing "everything but the kitchen sink" dishes which include a wide variety of ingredients.
NOTE: See also the files: stews-bruets-msg, sausages-msg, fd-Germany-msg, organ-meats-msg, pork-msg, root-veg-msg, venison-msg, chicken-msg.
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Date: Tue, 30 Dec 1997 18:15:44 -0500
From: dangilsp at intrepid.net (Dan Gillespie)
Subject: Re: SC - Marrow Dishes: Osso Bucco
Hi from Sylvan Glen:
This may or may not be quite what you're looking for, in regards to
a soup made from shank bones. The source is the ever popular Arte de
Cozina, published in Spain in 1607. The dish of Olla Podrida was quite well
known & was mentioned in the book "Don Quixote". Olla Podrida means "rotten
pot", or so I have read. It is a nice all purpose stew for whatever meat
you might have on hand. There are also several recipes for lambs head,
lambs feet & pigs feet, none of which I've tried yet. I can post some of
these if anyone is interested. Hope this helps,
Antoine
Book I Chap 53 How to make Olla Podrida
To make olla podrida, cast lamb, beef, bacon, pigs feet, head, pork
sausages, tongues, doves, wild duck, hare, beef tongue, garbanzo beans,
garlic & turnips, if it is their time, & the meat that each one wishes; mix
it all in the clay pot, & cook it a lot; add your spices & after it is well
cooked, make plates of it, with mustard or ("dessotra"....I couldn't find
this word) & on top of the plates, cast parsley, because that looks nice &
it is very good.
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA
Date: Wed, 31 Dec 1997 11:23:00 EST
From: Tyrca <Tyrca at aol.com>
Subject: Re: SC - Marrow Dishes: Osso Bucco
<< Olla Podrida means "rotten
pot", or so I have read. It is a nice all purpose stew for whatever meat
you might have on hand. >>
Couldn't it also mean "trash pot" or something? It seems to be made from
whatever leftovers of butchery or other cooking. It looks like a "garbage
pail delight" and probably tastes wonderful.
By the way, Feijoado, the Brazillian national dish, is something like this.
They cook beans with pigs feat, ears, tail, sausages, tongue, and pieces of
dried salted beef (appropriately soaked first) and serve the whole stew, beans
in one pot, and the meat arranged on a huge platter surrounded by fresh greens
(collard, usually) fresh oranges, and rice. Sounds a lot like this, don't you
think?
Tyrca
Date: Fri, 12 May 2000 00:00:17 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Olla podrida
And it came to pass on 11 May 00,, that Seton1355 at aol.com wrote:
> what is it in english? I will look through my files./
> Phillipa
>
> << olla podrida translation >>
The literal translation is "rotten pot", but it's one of those recipes which
are known, even in English, by the original Spanish name. It is a stew
with many assorted meats, beans and vegetables.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Fri, 02 Jun 2000 00:54:24 +0200
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - Rumpolt/ longest recipe in period?
Hello Gwen Cat and others!
<< I would be curious to see Thomas' reply as well. (I'm still
progressing with Rumpolt, but have not heard much from him in ages...)
>>
Sorry, my reply on Mus and Brei was on the way before I read your post
(am on digest). I am way behind with Rumpolt, but in the mid of july,
things should be better. In the meantime: go ahead rumpolting! I was not
totally lazy in matters Rumpolt: besides proofreading, I transcribed the
foreword and the recipe for olla potrida with its 90 ingredients. I
think, it could be the longest recipe in period. Here it is:
"<<137b>>
Hollopotrida zu machen/ mit aller Zugeho:erung.
I.
RJndtfleisch in einer Bru:eh abgesotten/ bi? gar ist/ doch dz nit
versotten/ au? der Bru:eh au?gezogen/ vn{d} kalt lassen werden/
vnd die Bru:eh auffgehaben/ vnd sauber zugedeckt.
2. Schweinenfleisch zugericht in einem Wasser/ vn{d} gar
an die statt gesotten/ zeuchs au? der Bru:eh/ vnd la? kalt werden.
3. Ruckgradt vom Schwein/ wol gesotten au? der Bru:eh gezogen/ vn{d}
kalt lassen werden.
4. Den Schwantz vom Schwein gesotten/ vnd kalt lassen werden.
5. Schweinen Ohren gar gesotten.
6. Die Wu:erst auch gebraten.
7. Seudt die Leberwu:erst/ vnd schaw/ da? du sie nicht verseudest/ zeuch
sie auff ein Bret/ vnd la? sie kalt werden.
8. Zirwonada auff Welsch gemacht/ gesotten/ vnd kalt lassen werden.
9. Gebraten Kappaunen.
10. Gesotten Kappaunen/ der nur halb gesotten/ heb die Bru:eh darvon
auff/ denn man braucht sie mit der Rindtfleischbru:eh.
11. Gebraten Rephu:enner oder Feldthu:enner.
12. Gesotten Rephu:enner/ die halb gar seindt.
13. Haselhu:enner nicht gar an die statt gebraten.
14. Gesotten Haselhu:enner/ die halb gar seindt.
15. Fasan der halb gebraten.
16. Fasan der halb gesotten.
17. Hattele vom Kalbfleisch/ halb gebraten.
18. Hattele vom Rindtfleisch gar gebraten.
19. Ka:elbernwu:erst halb gebraten.
<<138a>>
20. Gera:euchert Rindtfleisch/ das nicht gar versotten.
21. Gera:euchert Kalbfleisch/ das man nicht starck le?t auffsieden/ vnnd
kalt le?t werden.
22. Gera:eucherte Hennen/ die nicht gar gesotten sind.
23. Ga:en? die nicht gar gebraten.
24. Enten die halb gebraten.
25. Gesotten Enten.
26. Gebraten Kramatsvo:egel/ die nicht verbraten.
27. Allerley klein Vo:egel gebraten.
28. Gesotten klein Vo:egel.
29. Gesotten Kramatsvo:egel.
30. Knorren von Kalbfleisch/ die nicht versotten.
31. Gesotten Castraun oder Hammelfleisch.
32. Gebraten Castraun oder Hammelfleisch/ das gar ist.
33. Kuttelfleck oder Su:eltzen/ die gar gesotten seyn/ da? man sie
zerschneidt/ an ein Spie? steckt/ vnd bra:et/ sonderlich wenn sie sauber
vnd zugericht seyn/ da? sie nicht nach der Herberg schmecken.
34. Gelb Ruben fein grob geschnitten/ vnnd in gesottenem Wasser
gequellt/ vnd kalt lassen werden.
35. Spenat geklaubt/ ein wenig gequellt/ vnnd au? dem Wasser
au?gedruckt.
36. Weisse Stickelruben sauber geschelet/ gequellt vnd au?geku:elt.
37. Gebraten Hasen/ die nicht gar seindt.
38. Weisse Wasserruben grob geschnitten/ vnd in Wasser gequellt.
39. Gebratene Aurhanen/ die nicht gar gebraten.
40. Gebraten Jndianischer Han/ der auch nicht gar gebraten ist.
41. Gebraten Birckhan/ oder Birckhenn.
<<138b>>
42. Gesotten Birckhan.
43. Gebraten Drappen.
44. Gesotten Drappen.
45. Gebraten junge Hu:ener/ die im Safft gebraten.
46. Gesotten junge Hu:ener.
47. Braten von einem Hirsch/ nicht verbraten.
48. Braten von einem Reh/ im Safft gebraten.
49. Schweine Braten/ die nicht verbraten.
50. Pettersilgen Wurtzel geschabt/ gequellt/ vn{d} voneinander
geschnite{n}.
51. Alleley wolschmeckende Kra:euter gehackt/ vnd darvnter gethan.
52. Auch ein wenig Knobloch.
53. Origanum Kraut.
54. Gerieben Parmesanka:e?.
55. Gerieben Ruckenbrot.
56. Gera:euchert Schweinen Fleisch/ das nicht versotten.
57. Wei? Kopffel Kraut/ das gequellt ist.
58. Wei? Kopffel Salat auch gequellt.
59. Hirschen Ohren/ die au?gesa:eubert/ vnd an die statt gesotten seyn.
60. La:emmernfu:e? auch nicht gar gesotten.
61. Castraun oder Hammelsfu:e?/ die nicht gar seyn.
62. Ka:elbernfu:e? die gera:euchert/ vnd nicht versotten.
63. Ochsenfu:e? die nicht versotten.
64. Geselcht Lambfleisch/ das nicht versotten.
65. Gesotten Lambfleisch/ das nicht gar ist.
66. Gera:euchert Gei?fleisch.
<<139a>>
67. Gesotten Gei?fleisch.
68. Gantzen Pfeffer.
69. Muscatenblu:et.
70. Gestossen Pfeffer.
71. Jngwer.
72. Saffran/ vnter das geriebene Brot vnd Parmesanka:e? gemengt/
zwischen die Spei? gestra:ewt.
73. Rindern Lungenbraten.
74. Gebraten Braten von Gem?en.
75. Braten von einem Steinbock.
76. Gebraten Murmentel.
77. Gesotten Murmentel.
78. Gebratene Duckenten.
79. Gesotten Schnepffen.
80. Gebraten Schnepffen.
81. Gesotten Spenfa:erckel.
82. Gebraten Spenfa:erckel.
83. Gebraten Ku:eniglein.
84. Gera:euchert Ochsenzungen.
85. Ku:ehEuter/ wenns gesotte{n} ist/ so schneidt mans fein breit/ legts
auff ein Ro?t/ vnd breunt es sauber ab.
86. Schweinenfu:e? vn{d} Ohren/ es sey vo{n} zamen oder wilde{n}
Schweine{n}.
87. Gru:en Ko:el der vberquellt ist.
88. Pastenackwurtzel geschabt vnd gequellt.
89. Ko:elRuben grob geschnitten/ vnd gequellt.
90. Pertrumkraut.
<<139b>>
Nim{m} ein breiten vberzindten Fischkessel/ vnnd richt das
Kra:euterwerck vnd Fleischwerck/ es sey gebrate{n} oder gesotten/ wie
zuvor beschrieben ist/ fein eyn nacheinander/ zettelwei?/ da? man
gebratens vnd gesottens durcheinander mengt/ gru:ene Kra:euter/ die
klein gehackt seyn/ gerieben Brot/ vn{d} Parmesanke?/ den Knobloch/ der
klein geschnitten ist/ vnnd das Gewu:ertz/ so jetzt bemelt durcheinander
gemengt/ da? nicht alles vber ein hauffen kompt. Vnd wenns eyngericht
ist/ so nim{m} die Rindtfleisch/ Hen{n}en vnd Kappaunenbru:eh/ die fein
lindt gesaltzen/ seig sie daru:eber durch ein Ha:erin Tuch. Nim{m} auch
ein eyngebrennt Mehl darein/ setz es auff Kolen/ doch auff kein
brennendt Feuwer/ da? es nicht anbrennt/ vnnd schaw/ da? du es nicht
versieden le?t/ da? du ein jeglich stu:eck auff ein Schu:essel besonder
kanst anrichten. Denn solche Spei? kan man nicht lang sieden/ weil sie
vorhin fast gar ist. Vnd ein solche Spei? kanstu auff zehen oder
zwo:elff Tisch zurichten/ oder wol nur auff ein Tisch. Vnnd mu? sich ein
Koch flugs tummeln/ da? er diesen Zeug allen zusammen bringt. Wer es
auch wil zurichten/ der mu? es zween oder drey Tage zuvor anfahen/ da?
er alles zusammen bringt/ vnnd sauber zuricht/ das wolgeschmack/ vnd
nicht versaltzen wirt. Darumb nennet man es Hollopotrida/ da? vielerley
zusammen kompt/ vnd ist gut fu:er Ko:enig vnd Keyser/ fu:er Fu:ersten
vnd Herrn zu geben."
Anyone has a longer recipe?
Cheers,
Thomas
Date: Wed, 14 Jun 2000 11:04:15 -0600 (MDT)
From: grasse at mscd.edu (Martina Grasse)
Subject: SC - the final version of 90 ingredients Holloptrida ;-)
Hello,
Stefan, Thomas, Allison, Hauviette, and anyone else who has been following
this thread....
90 ingredients Holloptrida
Thomas, I dont have the page references for this handy... dont know if you
want to add those, or if anyone wants to make any other revisions...
Holloptrida
Transcription by Thomas (THANK YOU!!!)
Translation by M. Grasse/Gwen Catrin von Berlin with additions by Thomas,
Allison, and others
<>
Hollopotrida zu machen/ mit aller Zugeho:erung.
To make Hollopotrida/ with all ingredients
I.
RJndtfleisch in einer Bru:eh abgesotten/ bi? gar ist/ doch dz nit
versotten/ au? der Bru:eh au?gezogen/ vn{d} kalt lassen werden/
vnd die Bru:eh auffgehaben/ vnd sauber zugedeckt.
I.
Beef cooked in broth/ till it is done/ but not
overcooked/ pulled from the broth/ and let cool/
and the broth reserved/ and cleanly covered.
2. Schweinenfleisch zugericht in einem Wasser/ vn{d} gar
an die statt gesotten/ zeuchs au? der Bru:eh/ vnd la? kalt werden.
2. Pork prepared in a water/ and cooked
till done/ pull it from the broth/ and let it cool.
3. Ruckgradt vom Schwein/ wol gesotten au? der Bru:eh gezogen/ vn{d}
kalt lassen werden.
3. Backbone of (a) pig/ pulled from the broth (when) well cooked/ and
let cool.
4. Den Schwantz vom Schwein gesotten/ vnd kalt lassen werden.
4. The tail of a pig cooked/ and let cool.
5. Schweinen Ohren gar gesotten.
5. Pigs ears cooked through.
6. Die Wu:erst auch gebraten.
6. The sausages also roasted. (fried)
7. Seudt die Leberwu:erst/ vnd schaw/ da? du sie nicht verseudest/ zeuch
sie auff ein Bret/ vnd la? sie kalt werden.
7. Cook the liverwurst/ and see/ that you do not overcook it/ pull
it onto a board/ and let it cool.
8. Zirwonada auff Welsch gemacht/ gesotten/ vnd kalt lassen werden.
8. 'Prepare a Zirwonada-sausage in an Italian style, cook it and let it
cool' [on Zirwonada-sausages: see Rumpolt VIIa/#61 and XLIIa/#25]..
9. Gebraten Kappaunen.
9. Roasted Capon.
10. Gesotten Kappaunen/ der nur halb gesotten/ heb die Bru:eh darvon
auff/ denn man braucht sie mit der Rindtfleischbru:eh.
10. Cooked capon/ that is only half cooked/ save the broth therefrom/
because you need (use) it with the beef broth.
11. Gebraten Rephu:enner oder Feldthu:enner.
11. Roast partridges or
12. Gesotten Rephu:enner/ die halb gar seindt.
12. Cooked partridges/ that are half-way cooked.
13. Haselhu:enner nicht gar an die statt gebraten.
13. Grouse not roasted through.
14. Gesotten Haselhu:enner/ die halb gar seindt.
14. Cooked grouse/ that are half cooked.
15. Fasan der halb gebraten.
15. Pheasant that is half roasted.
16. Fasan der halb gesotten.
16. Pheasant that is half cooked.
17. Hattele vom Kalbfleisch/ halb gebraten.
17. Pieces of Veal/ half roasted. (fried)
18. Hattele vom Rindtfleisch gar gebraten.
18. Pieces of beef roasted through.
19. Ka:elbernwu:erst halb gebraten.
19. Vealsausage half roasted. (fried)
<>
20. Gera:euchert Rindtfleisch/ das nicht gar versotten.
20. Smoked beef/ that is not overcooked.
21. Gera:euchert Kalbfleisch/ das man nicht starck le?t auffsieden/ vnnd
kalt le?t werden.
21. Smoked veal/ that one brings to a light simmer/ and
let cool.
22. Gera:eucherte Hennen/ die nicht gar gesotten sind.
22. Smoked chickens/ that are not cooked through
23. Ga:en? die nicht gar gebraten.
23. Geese that are not roasted through.
24. Enten die halb gebraten.
24. Ducks that are half roasted.
25. Gesotten Enten.
25. Cooked ducks
26. Gebraten Kramatsvo:egel/ die nicht verbraten.
26. Roasted (fried) juniper thrushes / that are not overroasted.
27. Allerley klein Vo:egel gebraten.
27. Assorted small birds roasted.
28. Gesotten klein Vo:egel.
28. Cooked small birds.
29. Gesotten Kramatsvo:egel.
29. Cooked juniper thrushes.
30. Knorren von Kalbfleisch/ die nicht versotten.
30. Bones of veal/ not overcooked.
31. Gesotten Castraun oder Hammelfleisch.
31. Cooked mutton or ram.
32. Gebraten Castraun oder Hammelfleisch/ das gar ist.
32. Roasted mutton or ram/ that is cooked through.
33. Kuttelfleck oder Su:eltzen/ die gar gesotten seyn/ da? man sie
zerschneidt/ an ein Spie? steckt/ vnd bra:et/ sonderlich wenn sie sauber
vnd zugericht seyn/ da? sie nicht nach der Herberg schmecken.
33. Innards or jellied-brawn/ that are cooked through/ that one cuts
them/ skewers them/ and roasts/ especially when they are clean
and prepared/ that they do not taste of their origins.
34. Gelb Ruben fein grob geschnitten/ vnnd in gesottenem Wasser
gequellt/ vnd kalt lassen werden.
34. Carrots cut nicely large/ and blanched in boiled water/
and let cool.
35. Spenat geklaubt/ ein wenig gequellt/ vnnd au? dem Wasser
au?gedruckt.
35. Spinach cleaned/ blanched a little/ and the water
squeezed out.
36. Weisse Stickelruben sauber geschelet/ gequellt vnd au?geku:elt.
36. White turnips peeled clean/ blanched and cooled.
37. Gebraten Hasen/ die nicht gar seindt.
37. Roast rabbit (hare)/ not cooked through.
38. Weisse Wasserruben grob geschnitten/ vnd in Wasser gequellt.
38. White brassica rapa L. rapifera sucosa (could not find the exact type,
and brassica rapa could be either turnip or rutabaga) cut coarsely/ and
blanched in water.
39. Gebratene Aurhanen/ die nicht gar gebraten.
39. Roasted mountain cock (capercaillie, grouse)
40. Gebraten Jndianischer Han/ der auch nicht gar gebraten ist.
40. Roasted Turkey (I suspect this could be subject to debate ;-)/ that is
also not cooked through.
41. Gebraten Birckhan/ oder Birckhenn.
41. Roasted black grouse (cockerel or hen.)
<>
42. Gesotten Birckhan.
42. Cooked black grouse.
43. Gebraten Drappen.
43. Roasted crane.
44. Gesotten Drappen.
44. Cooked crane.
45. Gebraten junge Hu:ener/ die im Safft gebraten.
45. Roasted young chicken/ roasted in (their?) juices.
46. Gesotten junge Hu:ener.
46. Cooked young chickens.
47. Braten von einem Hirsch/ nicht verbraten.
47. Roast from a stag/ not overroasted.
48. Braten von einem Reh/ im Safft gebraten.
48. Roast from a doe/ roasted in juices.
49. Schweine Braten/ die nicht verbraten.
49. Pork roast/ not overroasted.
50. Pettersilgen Wurtzel geschabt/ gequellt/ vn{d} voneinander
geschnite{n}.
50. Parsley root/ scraped (peeled)/ blanched/ and cut apart.
51. Alleley wolschmeckende Kra:euter gehackt/ vnd darvnter gethan.
51. Assorted welltasting herbs chopped/ and added thereto.
52. Auch ein wenig Knobloch.
52. Also a little garlic.
53. Origanum Kraut.
53. Oregano herb.
54. Gerieben Parmesanka:e?.
54. Grated Parmesan cheese.
55. Gerieben Ruckenbrot.
55. Grated rye bread.
56. Gera:euchert Schweinen Fleisch/ das nicht versotten.
56. Smoked pork/ that is not overcooked.
57. Wei? Kopffel Kraut/ das gequellt ist.
57. White head (of) cabbage/ that has been blanched.
58. Wei? Kopffel Salat auch gequellt.
58. White head (of) lettuce also blanched.
59. Hirschen Ohren/ die au?gesa:eubert/ vnd an die statt gesotten seyn.
59. Venison ears/ that have been cleaned out/ and cooked through.
60. La:emmernfu:e? auch nicht gar gesotten.
60. Lamsfeet also not cooked through.
61. Castraun oder Hammelsfu:e?/ die nicht gar seyn.
61. Mutton feet/ that are not cooked through.
62. Ka:elbernfu:e? die gera:euchert/ vnd nicht versotten.
62. Kalves feet that (are) smoked/ and not overcooked.
63. Ochsenfu:e? die nicht versotten.
63. Ox feet that are not overcooked.
64. Geselcht Lambfleisch/ das nicht versotten.
64. Dried (or smoked) Lamb(meat)/ that is not overcooked.
65. Gesotten Lambfleisch/ das nicht gar ist.
65. Cooked lamb(meat)/ that is not cooked through.
66. Gera:euchert Gei?fleisch.
66. Smoked goat(meat).
<>
67. Gesotten Gei?fleisch.
67. Cooked goat meat.
68. Gantzen Pfeffer.
68. Whole pepper.
69. Muscatenblu:et.
69. Nutmeg blossom (mace).
70. Gestossen Pfeffer.
70. Crushed pepper
71. Jngwer.
71. Ginger.
72. Saffran/ vnter das geriebene Brot vnd Parmesanka:e? gemengt/
zwischen die Spei? gestra:ewt.
72. Saffran/ mixed under the grated bread and Parmesan cheese/
sprinkled into the dish.
73. Rindern Lungenbraten.
73. Beef lung-roast. * According to Hopf, _Lungenbraten_ is a
variant of _lummelbraten_, and refers to the loin (lat. _lumbus_): piece
of meat from the loin, roast loin, sirloin
74. Gebraten Braten von Gem?en.
74. Roasted roast of mountain goat.
75. Braten von einem Steinbock.
75. Roast of an ibex
76. Gebraten Murmentel.
76. Roasted marmot (woodchuck or groundhog)
77. Gesotten Murmentel.
77. Cooked marmot (woodchuck or groundhog)
78. Gebratene Duckenten.
78. Roasted duck (perhaps a Ducking duck sorry, no latin)
79. Gesotten Schnepffen.
79. Cooked snipe or woodcock
80. Gebraten Schnepffen.
80. Roasted snipe or woodcock
81. Gesotten Spenfa:erckel.
81. Cooked suckling pig.
82. Gebraten Spenfa:erckel.
82. Roasted suckling pig.
83. Gebraten Ku:eniglein.
83. Roasted coney (rabbit).
84. Gera:euchert Ochsenzungen.
84. Smoked beef tongue.
85. Ku:ehEuter/ wenns gesotte{n} ist/ so schneidt mans fein breit/ legts
auff ein Ro?t/ vnd breunt es sauber ab.
85. Cows utter/ when it is cooked/ so cut it nicely across/ lay it
on a rack/ and brown it clean off.
86. Schweinenfu:e? vn{d} Ohren/ es sey vo{n} zamen oder wilde{n}
Schweine{n}.
86. Pigs feet an ears/ be they from tame of wild
pigs.
87. Gru:en Ko:el der vberquellt ist.
87. Green cabbage that is poached.
88. Pastenackwurtzel geschabt vnd gequellt.
88. Parsniproot scraped (peeled) and blanched.
89. Ko:elRuben grob geschnitten/ vnd gequellt.
89. Rutebaga coarsely cut/ and blanched.
90. Pertrumkraut.
90. Pellitory, or Spanish Chamomile (or perhaps regular chamomile?) Bot
Anacyclus pyrethrum L. or Anacyclus Officinarum Hayne.
<>
Nim{m} ein breiten vberzindten Fischkessel/ vnnd richt das
Kra:euterwerck vnd Fleischwerck/ es sey gebrate{n} oder gesotten/ wie
zuvor beschrieben ist/ fein eyn nacheinander/ zettelwei?/ da? man
gebratens vnd gesottens durcheinander mengt/ gru:ene Kra:euter/ die
klein gehackt seyn/ gerieben Brot/ vn{d} Parmesanke?/ den Knobloch/ der
klein geschnitten ist/ vnnd das Gewu:ertz/ so jetzt bemelt durcheinander
gemengt/ da? nicht alles vber ein hauffen kompt. Vnd wenns eyngericht
ist/ so nim{m} die Rindtfleisch/ Hen{n}en vnd Kappaunenbru:eh/ die fein
lindt gesaltzen/ seig sie daru:eber durch ein Ha:erin Tuch. Nim{m} auch
ein eyngebrennt Mehl darein/ setz es auff Kolen/ doch auff kein
brennendt Feuwer/ da? es nicht anbrennt/ vnnd schaw/ da? du es nicht
versieden le?t/ da? du ein jeglich stu:eck auff ein Schu:essel besonder
kanst anrichten. Denn solche Spei? kan man nicht lang sieden/ weil sie
vorhin fast gar ist. Vnd ein solche Spei? kanstu auff zehen oder
zwo:elff Tisch zurichten/ oder wol nur auff ein Tisch. Vnnd mu? sich ein
Koch flugs tummeln/ da? er diesen Zeug allen zusammen bringt. Wer es
auch wil zurichten/ der mu? es zween oder drey Tage zuvor anfahen/ da?
er alles zusammen bringt/ vnnd sauber zuricht/ das wolgeschmack/ vnd
nicht versaltzen wirt. Darumb nennet man es Hollopotrida/ da? vielerley
zusammen kompt/ vnd ist gut fu:er Ko:enig vnd Keyser/ fu:er Fu:ersten
vnd Herrn zu geben."
Take a broad tinned fish-kettle/ and prepare the
herb (vegetable) items and meat items/ be they roasted or cooked/ as
described before/ nicely one after another/ layered/ that one
mixes together roasted and cooked/ green herbs/ that
have been chopped small/ grated bread/ and parmesan cheese/ the garlic/ that
has been cut small/ and the spices/ so now mentioned mixed
together/ that it does not all come in a pile. And when it is served/
so take the beef/ chicken and capon broth/ that
has been lightly salted/ pour it over through a hair cloth (sieve). Take also
a browned flour (roux) thereto/ set it over coals/ but not on
a burning flame/ that it does not scorch/ and see/ that you do not
let it overcook/ that you may especially prepare (present) any piece in
a bowl. Because such a dish can not be simmered long/ because it
is almost completely pre-cooked. And such a dish you can prepare for ten or
twelve tables/ or only for one table. And a cook must
hurry and hustle/ to get this stuff put all-together. Whoever
also wants to prepare it/ must start two to three days before/ that
he brings it all together/ and cleanly prepares (it)/ that (it) is
welltasting/ and
not oversalted. Therefore it is called Hollopotrida/ that many things
come together/ and it is good for kings and emperors/ for earls
and lords to serve.
Some notes to the translation:
As this is a 1st level translation only I try not to make judgment calls
about what specifically might have been meant, I leave it up to whoever wants
to redact/re-create this recipe to decide if they want to interpret fry in a
pan or roast on a rack over open flame or... Likewise, while Rumpolt states
gesotten in many of the preparations, he never states how he wants things
cooked (in water, wine, ale, broth, or without liquid (is it still "cooked
then" ....)
In German the word Braten can denote a roast as well as the cooking methods
of roasting or frying. In cases where I thought they might mean frying (as in
a frying pan) I noted so in parenthesis, but it is my interpretation only.
In several of the vegetable preparations he states equellt or Uberquell.
Technically quellen is to soak in water, I am taking it to mean blanch or
poach. But am willing to hear other interpretations!!!
Enjoy the translation and please lets discuss alternatives, and if you
prepare this let me know how it turns out ;-)
Gwen-Cat
http://clem.mscd.edu/~grasse/Welcome.html
Date: Tue, 19 Jun 2001 09:13:32 -0400
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Gastronomica - olla article
Ginny Claphan wrote:
> Gwyneth commented:
>> I too received a free sample issue. One of the sample articles described the
>> olla, a type of Spanish earthenware cooking pot, glazed on the inside. It was
>> interesting, but when the author (Alicia Rios) invoked bizarre imagery by
>> comparing the pot's shape to a female's womb, I shuddred. Can a pot *be* just
>> a pot?!!
>
> Stefan asked:
> Does this article mention the type of foods cooked in this "olla"?
> I'm wondering if this is the source of the name for the Olla Podrida/
> hollopotrida etc type dishes we talked about a while back?
>
> ----
> It mentions olla podrida, which the author says may have been traced back to
> the Jewish "adafina," a stew which the author claims that the Spaniards
> Christianized by adding pork.
>
> The olla podrida combines meat, meat bones, greens, chickpeas. Regional
> traditions may dictate proportions of these ingredients.
>
> She also mentions the varying etymology of the word - podrida (rotten). She
> offers a second interpretation--poderida or poderi'o (power), "which refers to
> the value and vitality of the elements that make up the dish."
>
> Unfortunately, there is only 1 page of this article in the sampler. I'm
> guessing the rest of the article goes into some of the historical details.
I seem to recall that the "olla" in "olla podrida" does refer to the
pot, so "olla podrida" is a "putrid pot", presumably a joking reference
to its aromatic nature.
Adamantius
From: "a5foil" <a5foil at ix.netcom.com>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Gastronomica - olla article
Date: Wed, 20 Jun 2001 15:17:25 -0400
In the 14th and 15th century Catalan sources I work with, "olla" is used in
a generic sense to refer to a pot or pan, rather than being an earthenware
vessel of specific shape, as presented in Gastronomica. In fact, "olla",
"paella", "pella" and "cassola" are used interchangeably in some recipes,
and this covers a wide range of size, shape, and materials for these
vessels.
Thomas Longshanks
Date: Wed, 15 Aug 2001 10:04:51 -0700
To: sca-cooks at ansteorra.org
From: James Prescott <prescotj at telusplanet.net>
Subject: Re: [Sca-cooks] Olla Podrido
> Anne du Bosc wrote:
> Right off hand I can only find the Diego Granado
> posted by Lady Brighid ni Chiarain and the
> Spanish Domingo Hernando de Maceras posted by
> Thomas (in Spanish). Would either of those help?
> I can't find my copy of the Rumpoldt, either. I
> know it's in here somewhere.........
There is also a version from 1604 in "Ouverture de Cuisine" by
Casteau. Runs to about four pages in the original French.
Thorvald
Date: Wed, 14 Jun 2006 09:19:14 -0400
From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Spanish recipe question.
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Jun 14, 2006, at 8:06 AM, Bronwynmgn at aol.com wrote:
> So, I have offered to do Sunday dinner at our Convivencia event to be held
> Labor Day weekend in Silver Rylle, East Kingdom. Jadwiga's doing the big
> feast on Saturday, so we are looking for something simple - a hearty pottage
> and vegetarian alternative.
> This is a strongly Spanish-themed (13th century specifically) event, but I'm
> a strongly English in persona person. So I'm thinking that if you ask an
> Englishwoman to cook for Spaniards, might she not find a recipe somewhere in
> her English or French cookbooks called "pottage in the Spanish way" and use
> that?
>
> Is there anything of that sort? I myself tend to go 15th century or
> earlier, but if I need to use something later, I'll deal.
> Alternatively, since I'm not familiar with the Spanish corpus, is there
> something suitable there? Obviously it wouldn't be an English recipe "in a
> Spanish manner", but it would be quite appropriate.
Later than the 15th century, there are English recipes for olla
podrida, which some English cooks felt called upon to be able to
prepare, either for reasons fashion-related, diplomatic, or to
appease in-laws (which I guess is the same thing). I STR Gervase
Markham including a recipe that has a decidedly English slant on the
ingredients, but still, nominally, olla podrida.
I think Robin Argylle and I perpetrated this at an event a few years
ago which featured an SCA wedding of two locals with Spanish and
English personae.
As I recall, the dish is pretty modular: you start a pot boiling and
add things in order of how long they take to cook, then remove the
meats and serve them separately, possibly with a green sauce, and the
rest as a soup.
You could make an almost identical vegetarian soup for non-meat-
eaters, possibly augmented with a more substantial vegetable dish on
the side, and create the illusion everybody is eating more or less
out of the same pot.
Adamantius
Date: Wed, 14 Jun 2006 23:11:55 -0400
From: Robin Carroll-Mann <rcmann4 at earthlink.net>
Subject: Re: [Sca-cooks] Spanish recipe question.
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
I'll second Adamantius' recommendation of an olla podrida. Recipes
appear in the Spanish corpus in the late 16th century. Digby, who is
post-period, has a simplified version
A PLAIN BUT GOOD SPANISH OGLIA
Take a Rump of Beef, or some of Brisket or Buttock cut into pieces, a loin
of Mutton, with the superfluous fat taken off, and a fleshy piece of the
Leg of Veal or a Knuckle, a piece of enterlarded Bacon, three or 4 Onions
(or some Garlike) and if you will, a Capon or two, or three great tame
Pigeons. First, put into the water the Beef and the Bacon; After a while,
the Mutton and Veal and Onions. But not the Capon or Pigeons till only so
much time remain, as will serve barely to boil them enough. If you have
_Garavanzas_, put them in at the first, after they have been soaked with
Ashes all night in heat, and well washed with warm water, after they are
taken out; or if you will have Cabbage, or Roots, or Leeks, or whole
Onions, put them in time enough to be sufficiently boiled. You may at first
put in some Crusts of Bread, or Venison Pye crust. It must boil in all five
or six hours gently, like stewing after it is well boiled. A quarter or
half an hour before you intend to take it off, take out a porrenger full of
broth, and put to it some Pepper and five or six Cloves and a Nutmeg, and
some Saffran, and mingle them well in it. Then put that into the pot, and
let it boil or stew with the rest a while. You may put in a bundle of
Sweet-herbs. Salt must be put in as soon as the water is skimmed.
http://www.gutenberg.org/files/16441/16441-8.txt
By way of comparison, here's a translation I did of an olla podrida
recipe from Granado.
Source: Diego Granado, _Libro del Arte de Cozina_ (Spanish, 1599)
PARA HAZER VNA OLLA PODRIDA -- To make an olla podrida
Take two pounds of salted hog's gullet, and four pounds of de-salted
shoulder ham, two snouts, two ears, and four feet of a hog, divided and
removed the same day, four pounds of wild boar with the fresh
intestines, two pounds of good sausages, and everything being clean,
cook it in water without salt. And in another vessel of copper, or
earthenware, also cook with water and salt: six pounds of mutton, and
six pounds of calf's kidneys, and six pounds of fat beef, and two capons
or two hens, and four fat domestic pigeons. And of all these things,
those which are cooked first should be removed from the broth before
they come apart, and be kept in a vessel, and in another vessel of
earthenware or of copper, with the aforementioned broth, cook two
hindquarter of hare, cut in pieces, three partridges, two pheasants, or
two large fresh wild ducks, twenty thrushes, twenty quail, and three
francolins. And everything being cooked, mix the said broths and strain
them through a hair-sieve, taking care that they should not be too
salty. Have ready black and white chickpeas which have been soaked, whole
heads of garlic, divided onions, peeled chestnuts, boiled French beans
or kidney beans, and cook it all together with the broth, and when the
legumes are almost cooked, put in white cabbage and cabbage, and
turnips, and stuffed tripes or sausages. And when everything is cooked
before the firmness is undone, taste it repeatedly in regard to the
salt, and add a little pepper and cinnamon , and then have ready large plates,
and put some of this mixure upon the plates without broth. And take all
the birds divided in four quarters, and the salted meats cut into slices,
and leave the little birds whole, and distribute them on the plate upon
the mixture, and upon those put the other mixture with the sliced
stuffing, and in this manner make three layers. And take a ladleful of
the fattest broth, and put it on top, and cover it with another plate, and
leave it half an hour in a hot place, and serve it hot with sweet
spices. You can roast some of the said birds after boiling them.
You can see why Digby's version is called "simple".
As for vegetarian, nothing leaps immediately to mind, but I'll be glad
to look around in my sources.
--
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Date: Thu, 15 Jun 2006 00:15:15 -0400
From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Spanish recipe question.
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Jun 14, 2006, at 11:11 PM, Robin Carroll-Mann wrote:
> I'll second Adamantius' recommendation of an olla podrida. Recipes
> appear in the Spanish corpus in the late 16th century. Digby, who is
> post-period, has a simplified version
<recipes snipped>
> You can see why Digby's version is called "simple".
>
> As for vegetarian, nothing leaps immediately to mind, but I'll be glad
> to look around in my sources.
When we did this, we used meats we felt would be reasonably
appropriate but ultimately dictated by what was available at the
market at the time, so I think it involved short ribs, ducks, white
veal sausages, [maybe smoked pork knuckles] and morcilla, as well as
six or eight vegetables (cabbage, parsnips, turnips, onions, leeks,
garlic, chick peas, etc.)
It seemed to me that those vegetables would make a fairly decent
soup, with maybe an enriching spoonful of good olive oil stirred in
at the end, and would have a certain harmony with the soup from the
olla podrida pot...
Adamantius
<the end>