Bread, Butter, Cheese, Grapes, Dates, Various Sauces, and Bratwurst
Beef Roast, Good Salmon, Blancmange, Fried Mushrooms, Mountain Spinach,
Mustard Eggs, Beets preserved with horseradish, and Greek Rice
Norse Pies, Pork Rissoles, Balls, Mushroom Pastry, Watercress Greens, and assorted root vegetables
Take veal or a sirloin of beef, lay it overnight in wine, and afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it.
Let meat sit in wine the night before in a large pot. Remove the following morning and Roast meat on a spit or grill to sear the outside, reduce the wine marinade in large pot by _ and add beef broth and spices, add the beef to liquid and let simmer throughout the day. Meat can be served whole or let stewed long enough to have meat fall apart when you put a fork to it.
Meltenkraut. Nimb Meltenkraut/ klaubs vnd quells in gesottenem
Wasser/ thu es auff ein Durchschlag/ ku:els/ vnnd druck es wol ausz/ dasz das
Wasser davon kompt/ nim{b} gesotten Speck/ der frisch ist/ hack jhn mit dem
Kraut durcheinander/ thu es darnach in einen Fischkessel/ setzs auff Kolen/
vnd ro:eszts wol miteinander/ zerlasz mit einer guten Rindtfleischbru:eh/ die nit
versaltzen ist/ thu ein wenig Jngwer darvnter/ so wirt es gut vnnd wolgeschmack.
Hastu kein Rindtfleischbru:eh/ so geusz gute Milch darvnter.
Mountain spinach. Take mountain spinach clean and poach it in boiling
Water/ put it on a strainer/ chill/ and press it well/ that the
Water comes from it/ takes cooked bacon/ that is fresh/ chop it together
with the spinach/ put it thereafter into a fischkettle/ put it on coals/
and cook it well together/ dilute with a good beef broth/ that is not
oversalted/ put a little ginger thereunder/ so it is good and welltasting.
If you have no beef broth/ so pour good milk thereunder.
Blanch spinach and shock to stop the cooking. Squeeze out the extra moisture and place in pot of beef stock and let the spinach take in the broth. Render the bacon and brown it till crisp. Add bacon to the spinach and season it to taste.
Wie man sol machen einen blamenser. Man sol nemen zigenin milich und mache mandels ein halp phunt. Einen virdunc ryses sol man stozzen zu mele. und tu daz in die milich kalt. und nim eines hunes brust, die sol man zeisen. und sol die hacken dor in. und ein rein smaltz sol man dor in tun. und sol ez dor inne sieden und gibs im genue. und nimme ez denne wider und nim gestozzen violn, und wirfe den dor in. und einen vierdunc zuckers tu man dor in und gebs hin. Also mac man auch in der vasten machen einen blamenser von einem hechede.
This is how you want to make a blancmange. One should take goat milk and make a half pound almonds. Pound quarter phunt rice to meal. And put that into the cold milk. And take a hen's breast, which one should tease. And chop it therein (into the milk and rice mixture). And add a clean fat therein. And one should boil it and give it enough (time) and then take it again (off the heat) and take beaten violet, and throw it therein. And a quarter phunt sugar. Add that in and give out. Also, in the fast (days), one may make a blancmange from a pike.
Du kanst auch Maurachen auff ein ander manier machen. Wenn sie sauber gewaschen / so thut man sie in eine Pfannen / oder in ein Kessel / thu Butter, Pfeffer und Saltz / darein / lass damit auffsieden / so geben sie gnungsam feuchtigkeit von inen / laß sie kurz eynsieden. Unnd wenn du schier wilt anrichten / so thu darein grüne wolschmeckende Kräuter / die klein gehackt seyn / so werden sie gut und wolgeschmack.
You can also make mushrooms in another fashion. When they are washed clean, put them in a pan or pot with butter, pepper and salt and heat them up quickly. They give enough liquid of themselves (to boil them). Boil them briefly, and just before you wish to serve them add chopped green aromatic herbs. Thus they will be good and tasty.
Sweat mushrooms in fry pan with butter on very low heat. Sprinkle kosher salt generously to help bring out the moisture from mushrooms. Once the juices have started to render bring liquid to a quick boil. Remove from heat and add the herbs stirring a few times to incorporate. Serve immediately.
Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ especially if the beets are cut/ marinated in half wine and half vinegar.
Peel skin from beets and slice beets into circles. Grind spices together in a mortar and pestle. Mix wine and vinegar and add spice mixture. Combine all ingredients and ensure all beets are properly covered in mixture and store in a cool dry place (refrigerator) for a few weeks.
Take four pounds of pork and four pounds of beef and chop it finely. After that mix with it two pounds of bacon and chop it together and pour approximately one quart of water on it. Also add salt and pepper thereto, however you like to eat it, or if you would like to have some good herbs , you could take some sage and some marjoram, then you have good bratwurst.
Soak Hog casings in water. Grind beef, pork and bacon in meat grinder and mix well together. Add seasonings and water and continue to blend. Take a small sample and fry in pan until cooked throughout. Taste and make sure the cooked meat is seasoned appropriately. Add more to taste if necessary. Clean inside of hog casings. Stuff the casings manually or with sausage stuffer. Sausage can be grilled or boiled.
Nim einen lahs. schabe im abe die schupen. spalde in und snit in an stücke. hacke peterlin selbey. Nim gestozzen yngeber pfeffer enys saltz zu mazzen. mache eynen derben teyk noch der groezze der stucke. und wirf daz krut uf die stücke. und bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme daz tu. so mahtu machen hechde. förheln brasmen und backe eigliches besunder in eime teyge. ist ez aber eins fleischtages. so mahtu machen hüenre, rephüenre, tuben und vasande mahtu machen. ab du hast die formen. und backe sie in smaltze oder siut sie in den formen. nim von den brüsten der hüenre oder ander gut fleisch. so wirt die kunst dests bezzer und fersaltzez.
Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, and anise. Salt to mass. Make dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not over salt.
Pre heat the oven to 375 degrees Fahrenheit. Cut salmon into fillets, cover salmon with dough and add scales, eyes and fins to resemble a fish. Cook until pastry is golden brown and fish temperature inside has reached at least 160 degrees
MUSHROOMS of one night are the best, and are small and red inside, closed above: and they should be peeled, then wash in hot water and parboil; if you wish to put them in pastry, add oil, cheese and powdered spices.
Wash and Parboil mushrooms, and set aside, Add oil and a liberal amount of powdered spice so that the mushrooms are coated slightly but not swimming in oil. Stir in cheese. Prepare a pastry shell and add mushrooms mixture. Cook until pastry is golden brown in a 350F oven.
Take raw lean meat from a mutton thigh, and the same from a lean pork thigh. It should be all chopped very finely together, then grind in the mortar ginger, grains, clove, and sprinkle it into your chopped meat, and then moisten with egg-white with no yolk; then use your hands to shape the raw meat and spices into balls, then when the shapes are well made, put them on to cook in water with salt, then take them out, and have some hazelwood skewers and spit them and set them to roast; and when they turn brown, have some parsley ground and sieved and flour mixed together, neither too clear nor too thick, and take your balls from the fire and put a dish under them, and turning the spit on the dish, anoint your balls well, then return to the fire as often as necessary until the balls are done.
Grind parsley fine and add olive oil to form a loose sauce like consistency. Mix meat, egg whites, and powdered spices then form balls. Par boil balls until they begin to float at top of kettle. Remove and put balls on skewers. Roast balls over fire/grill and dip into parsley mixture to anoint balls with mixture. Continue until balls are coated with parsley and have a golden brown color.
Take cooked meat chopped very small, pine nut paste, currants, harvest cheese crumbled very small, a bit of sugar and a little salt.
Place the five quarts of buttermilk in a non corrosive pan; i.e. enamel or stainless steel. Pour water at least half way up the sides of the containers (use cardboard ones; not glass bottles). Bring to a boil and let it go for 20 minutes. Turn off and wait until the water is tepid.
Hang the cheesecloth strainer over the sink or over a large pot. Pour each quart of 'cooked' buttermilk into the strainer and let it hang at least 12 hours.
Rissoles on a Meat Day are seasonable from St. Remy's Day (October 1). Take a pork thigh and remove all the fat so that none is left, then put the lean meat in a pot with plenty of salt; and when it is almost cooked, take it out and have hard-cooked eggs, and chop the whites and yolks, and elsewhere chop up your meat very small, then mix eggs and meat together, and sprinkle powdered spices on it, then put in pastry and fry in its own grease. And note that this is a proper stuffing for pig; and any time the cooks shop at the butcher's for pig-stuffing: but always, when stuffing pigs, it is good to add old good cheese.
Take your watercress, boil it with a fistful of chards, chop it, brown it in oil, and then (if you wish) boil it in [almond] milk. On meat days boil it in meat stock, or with butter or cheese. If you wish, eat it raw without anything else. It is good against gravel.