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Orange Venetian

March 2014

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Mar. 12th, 2014

Orange Venetian

Savory jellies/ aka aspic recipes from Libro di cucina/ Libro per cuoco

XXX.   Gelatina de polastri, overo de pesse. chiamase peverada e bona.
Se tu voy fare polastri o pesse a gellatina, toy li polastri e fali alessare per mitade e frizeli, e toy crosta de pane e metila a moglio in aceto, e toy uva passa e mandole monde e tutto pesta insembre e destempera con vino maduro e con axeo, e mitigi tutte le megliore specie che tu poy avere polverizate, e fay bolire insieme intro la grassa che tu ay friti li polastri, e poy che à bolito, miti sopra li polastri che siano ben fridi.
XXX. Jelly of hen or of fish.  Called peppered and good.
If you want to make hen or fish in jelly, take the hen and let it boil enough and fry, and take dry pieces of bread and soak in vinegar, and take currants and peeled almonds and mash/beat all together and temper with mature wine and with vinegar and add all the best spices that you want and have powdered and boil together with the fat in which you fried the hen, and then when it has boiled, put it over the hen that has been well fried.

30 Jelly (aspic) of hens or of fish, called “peverada” (pepper dish) and good.
If you want to make hens or fish in aspic, take the hens and make them boil until cooked and then fry them.  Take toasted bread and put it to soak in vinegar, add currants and peeled almonds and paste all this together, tempering the mixture with mature wine and with vinegar.  Add to the bread mixture all the best spices that you might have powdered and boil this together in the fat in which you fried the hen.  And when it has boiled serve it above the hen which has been well fried.

XXXI. Gelatina de zaschuna carne.
Se tu voy fare bona gellatina d’ ognia carne: de carne de porcho salvazo, toy arechie e piede et ogni cossa, e caponi, e starne, e turdi, e lepore, e cavrioli, e fasani; tole queste cosse e miti queste a fogo in parte d’ aqua e parte de aceto; e quando bolle et è bene spumate, metigi specie e pevere e cenamo, e zenzevero, e zaverano non pestà insiema, che se chosa tanto quanto con la carne. E quale carne ch’ è imprima cocta, traila fuora, se gli romagnisse o arecchie, o pedi, mentre ch’ è pocha sustancia. [...] Quando è trate tutte le chosse fuora, polveriza tutta la carne di specie, e toy la gelatina da focho e lassala repossare, e toy lo zafarano e  distemperalo con el zello, e conza la carne entro lo vaso la che tu voy che la staga con foglie de lauro, e miti suso questo zillo, e colla lo gillo et zafarano con stamengna. Quando è collato sopra la carne, toy specie dolze e stempera con questo medessimo zello, e  gettalo sopra, e vole essere colorito e ben vermeglia; e mitige ananze a bolire del sale quelo che se convene, e serà bona e bella gelatina.
31 Jelly of whatever meat.
If you want to make a good jelly of every meat: from boar meat take the ears and the feat and every thing, and capons, and partridge, and thrush and hair, and roebuck (venison) and pheasant.  Take these things and put them to the fire in liquid which is part water and part vinegar.  When they are boiled and the liquid has been well skimmed add mixed spices, pepper, cinnamon, ginger, and saffron that have not been ground together.  Adding as much of these things (spices) as is necessary according to the amount of meat.  When the meat is cooked enough remove it (from the broth) until what remains is the ears or feat because they have little substance.  When all these things have been pulled out (of the broth) powder all the meat with spices.  Take the aspic from the fire and let it rest.  Take saffron and temper it with the gelatin broth.  Arrange the meat into whichever vessel you want, which has been lined with laurel (bay) leaves, and put into it the jelly, and strain the jelly and the saffron through a sieve.  When it (the jelly broth) has been strained over the meat, take sweet spices and strain with (more of) the same jelly and put it above, and it should be nice and red.  When you are boiling the meats add salt when at whichever point you wish.  And it will be good and a good jelly.


XXXII.            Gelatina per un altro modo.
Se tu voy fare gelatina, toy pesse e cenamo, e una onza de zenzevro, e una onza de peverlongo, e mezo quarto de gardanino, e uno quarto di garofali, e mezo quarto de uva passa, e mezo quarto de noxe moschiate, e queste cosse fa pestare insieme, e con zafarano; po’ toy pane e leva la crosta, toy noselli de noze grande e brostolali in la cenere vive, e queste cosse fiano masenate insiembre, e distempera con axeo biancho fino,
e meti quel savore a bolire insembre. Questo è bono a trute e a lamprede, e ad ogni pesse marino, e se era de carne, ell’ è bono a caponi e polastri, etc.

32 Gelatine in another way.
If you want to make aspic, take a weight of cinnamon, an ounce of ginger, an ounce of long pepper, half a quarter (of an ounce) of cardamom, a quarter (of an ounce) of cloves, half a quarter (of an ounce) of currants, and half a quarter of an ounce of nutmeg and grind all these things together.  Then take bread and cut off the crust (keep the crumb), take large hazelnuts which have been toasted in live coals and mix all these things (spices, bread and nuts) together.  Temper the mixture with fine white vinegar, then put this sauce to boil together.  This is good with trout and lamprey and with every maritime fish, also with meat, and it is good with capons and hens, etc.


XXXIII. Gellatina communa e bona de pesse.
A fare gellatina de pesse per XII persone, toy tre tenghe grosse, toy do onze de specie forte e dolze insembremente, e mezo quarto de zafarano per si; e toy lo pesse ben lavato e stato el sole un pocho, toy e lessalo in parte de aqua e de aceto fino, e mitilo a bolire. E quando è bene bollito, la prima cossa che tu ge mitti, miti de le ditte specie e zafarano, e ogni cossa, e faili bolire piano, e molto chosere. Quando è cocto, traila fuora e mitilo a refredare; habii arquante foglie de laurano ben lavate e polve[ri]zate con le ditte specie, e poy toy lo pesse e conzalo in lo vasello, e lassa reposare lo zillo. Altri fa bollire lo zafarano, altri no. Quando è refredato un pocho el çelo, yettalo suso el pesse, e metili assay specie ed è fata, etc.
33 Gellatine common & good  of fish
To make aspic of fish for 12 people.  Take three large tench, two ounces of strong and sweet spices together and half a quarter (of an ounce) of saffron for this.  Wash the fish well and put it in the sun for a little while (to dry?), then put it to boil in part water, part vinegar.  When it is well boiled the first things that you add are the said spices and saffron.  Boil everything well closed and very slowly.  When it is cooked pull it (the fish) out and put it to cool.  Have enough laurel (bay) leaves, well washed and powdered with the said spices.  Then put the fish into a vessel, and let the jelly rest.  You can either boil it with saffron or not.  When it (the jelly) is chilled and a little set pour it over the fish, and add enough spices and it is done, etc.


 
Orange Venetian

More lenten recipes from Libro di cucina/ Libro per cuoco

XXVIII.          Fritelle bianche.
A ffare fritelle bianche, toy late de mandole e formento, e sfarinato destempera insiema e lassali levare, po’ fa le fritelle. Quando sono cocte, polverizali del zucharo e sono bone
28 White Fritters
To make white fritters.  Take almond milk and leaven (yeast) add flour and blend them together and leave them to raise, then make the fritters.  When they are cooked powder with sugar and they are good.

XXIX. Fritelle de pome per quaressima.
Toy le pome e mondalle, po’ taia a modo de hostie e fa un sugolo de farina con sufran, e mitige uva passa, e miti queste pome in questo sugolo; po’ le frige con olio zascuna per si, polverizali zucharo quando eno cocto, etc.
29 Apple fritters for lent.
Take apples and peel them, then cut in the way of the host (thin circular slices).  Make a batter of flour with saffron (and presumably water), and add currants, and put the apples in this batter; then fry them in sufficient oil for each.  Powder with sugar when they are cooked, etc.

38. Lasagne.
Se tu voy fare lansagne de quaressima, toy le lasagne e mitile a coxere, e toli noxe monde e ben pesta e maxenate, e miti entro le lasagne, e guardale dal fumo; e quando vano a tavola, menestra e polverizage de le specie, del zucharo.
38 Lasagne
If you want to make lasagne in lent, take the lasagne (wide pasta noodles) and put them to cook (in water and salt).  Take peeled walnuts and beat and grind them well.  Put them between the lasagna (in layers), and guard from smoke (while reheating).  And when they go to the table dress them with a dusting of spices and with sugar.

XLI.       Mandolata cocta e perfetta.
Se tu voy fare mandolata cocta per XII persone, toy tre libre de mandole, e toy meza libra de zucharo, toy le mandole ben monde e ben lavate e ben maxenate e distemperali cum aqua chiara pocha e ben colata e mitile a bolire in un vasello che bogla tanto che torni spessa, e mitigi per scutelle zucharo. E se voy fare per piú persone o per men, toy le cosse e questa medesma mesura.
41. Almond dish cooked and perfect.
If you want cooked almond dish for 12 persons, take three pounds of almonds and take half a pound of sugar, take the almonds well peeled and well washed and well crushed and temper with a little clear strained water and put to boil in a vessel that is big enough to stir well and put to the dish sugar.  And if you want to make for more persons or for less take the things of this dish in the similar measure.

41 Cooked, perfected almond dish
If you want to make cooked almond dish for 12 people.  Take three pounds of almonds, and a half a pound of sugar.  Peel and was the almonds well, grind them and then mix with a some clean, strained water.  Put them (ground almonds and water) to boil in a pan, which is big enough to allow you to stir well (assuming the cooking almonds will need frequent stirring to avoid scorching).  Serve on the plate with sugar.  And if you want to make this for more or less people take these things (ingredients) in the same proportion.

LIX. Peverada scleda zoè schutelini.
E se voy fare peverata scleda per ogni carne o per pesse, toy farina biancha e mele aceto e distempera tanto che sia sottille e del brodo de carne over de pesse che sia magro e miti a bolire con specie tante che basti e se ‘l voy zallo mitige del zafarano e se ‘l voy biancho non zel mettre.
59. Pepper sauce that is genuine.
If you want to make a pepper sauce for each meat or for fish, take white flour and honey vinegar and temper enough that it is soft and of the broth of the meat or fish that is fat and put it to boil with spices that are enough and if you want yellow add saffron and if you want white do not add it.

59 Genuine pepper sauce
If you want to make a pepper sauce for any meat or for fish, take white flour and apple vinegar and temper (mix) it well to a thin paste, adding the broth of the meat, or fish if it is a lean day, and put it to boil with a large amount of spices, that is enough, and if you want it to be yellow add saffron, and if you want it white, don’t add it (the saffron).

LX. Quinquinelli zoè rafioli boni molti.
Se tu voy fare quinquinelli toy mandole e mondale e pestale ben e mitile zucharo e se l’ è tempo de carne, metili e masenala ben con le mandole e poi fa a modo de rafioli e poy frizeli in bono grasso; quando sono friti tenli caldi.
60.  Quinquinelli that is ravioli good and many.
If you want to make quinquinelli take almonds and peel and beat well and add sugar and if it is time meat add and mix well with the almonds and then make in the way of ravioli and then fry in good grease when they are fried serve hot.
*  quinquinelli, name is a diminutive of five years and is essentially untranslatable.

60 Quenelles, that is many good ravioli
If you want to make quenelles, take peeled almonds grind them and add sugar, and if it is a meat day add it (meat) and mix it well with the almonds.  Then make them in the way of ravioli (small dumpling shapes) and then fry them in good lard, when they are fried keep them hot (to serve).

LXXVIII.  Salamura de anguille optima.
Toy le anguille e metelle a rostire de soto una padella con aqua in la quale chaza tuto el grasso quando le se rostono; quando sono cocte toy specie forte e sale e si le miti in questa aqua e grasso e smenbra le anguille e miti entro questi salamora e si tu voy meterge un pocho de vin cocto daràli sapore bono.
78.  Salted dish (salamura) of eel optimal.
Take the eels and put them to roast over a pan with water in which one catches all the fat that one roasts out; when they are cooked take spices strong and salt and one puts them in this water and fat and chop the eels and put in this salty dish and if you want to add a little of cooked wine it will give a good flavor.

LXXX.  Savore de pesse.
Se tu voy fare pesse a savore che se chiama a sabeto, frizelli in bono olio, toy uva passa e maxenala con l’ agresta e con aceto e toy cepola e lessala e batila con cotello poy frigilla con quello savore e mitige specie che non habia zafarano e mitigi galanga asai e fai che seano acetoxi non tropo.
80.  Relish for fish.
If you want to make fish sauce that one calls sapeto (tasty) fried in good oil, take currants and mix them with verjuice and with vinegar and take onions and boil and chop with a knife then fry with this sauce and put spices that do not have saffron and put galangal enough and make sure that the vinegar is not too much.
* sapeto – no translation, most likely to be from sapore, to taste, hence tasty.


LXXXVII.            Savore de gambari.
Çadelo, zoè el savore de gamberi. Toy li gambari e lessali e trane fuora le code monde poy pestalli tuto l’ altro e mitige un poco d’ aqua, poy lo colla. Toy un pocho de herbe bone e toy rossi de ovi e mandole overo molena de pane e pista ben in mortaro e distempera con agresta; mitige uno pocho d’ aqua sí che non sia acetoso e mitige specie dolze e forte e olio, fiçili code e mitili in quello savore che ty ay fato e fa bolire quando te pare.
87.  Relish of prawns.
Cadelo, that is relish of prawns.  Take the prawns and boil and pull out the tails, peel then paste all the other (the meat) and put in a little water, then strain them.  Take a little of good herbs and take egg yolks and almonds or crumb of bread and paste well in the mortar and temper with verjuice; put in a little water if it is too vinegary and put spices sweet and strong and oil, poke tails and put in this relish that you have cooked and made boil when you adorn by hanging (basically dress the relish with the tails of the shrimp).

XCIV.    Torta de pesse.
Toy tre tenche grosse o una anguilla grossa e tri onze de datali fini e meza libra d’ uva passa e ij onze de pignoli mondi e ij onze de specie dolze e forte avantazate; torà la thenca ben lavate e schaiate e fese per schena e torè zuxo le polpe tute e torè queste polpe crude e pestale, e pesta alquante foglie de petrosemolo e de mazorana e olio fino e de le specie ben morbide e de questo pieno farane salsizie longi como rafioli e friti in olio e assai bolito e toray le tenche che sono rimaze e metile a lessare con alquanto petrosemolo e quando serano ben cocte pestarale tute salvo la testa e mitige specie e olio e pestale siego e [de] questo pieno fane rafioli picholi con pasta sotile fali frizere in l’ olio e polverizali de specie; questa torta se vole chuoxere in una fersora.
94.  Tart of fish
Take three large tench or one large eel and three ounces of dates fine and half a pound of currants and two ounces of peeled pine nuts and 2 ounces of spices sweet and strong; take the “thenca” well washed and cleaned and crack the back and pull away all the pulp (meat) and take this raw pulp and pound, and paste enough leaves of parsley and of marjoram and fine oil and of the spices well soaked and well full make sausages long like ravioli and fry in oil and enough boil and take the tench that remains and put it to boil with enough parsley and when it is well cooked paste all save the head and put spices and oil and paste and take this filling and make ravioli small with thin pasta make fry in oil and powder with spices; this tart needs to be cooked in a frying pan.
*  Although the title says tart, there is little reference to a pie type dish.  My impression is that you make large sausage type ravioli from the eel, make stuffed pasta ravioli from the tench, then put these into a pastry case with dates, pine nuts and currants.

Sep. 5th, 2013

Orange Venetian

Reflections and thanks for my elevation to the Order of the Pelican

I am truly blessed, spoiled and so very grateful. My vigil and elevation was the work of a lot of people, and the only two things that might have made them more perfect are if I had remembered to take my glasses off, and being calm and focused enough to process in more slowly so that the amazing musicians would have had more time before I got to the front. The ceremony itself was absolutely perfect. It struck the perfect balance I was hoping for (at least from my perspective, I would be interested to hear how it seemed from the audience) of entertaining, illuminating why I was chosen, based on a historical ceremony and not so long that people just want it to be over. J My wonderful herald timed it, and even with the extra bit of silliness at the end, we still brought it in less than 10 minutes, speakers and all. Yay! I was completely blown away by my speakers, and I don’t know exactly how I made it through the ceremony without blubbering like a baby. I basically had my heros, some of the most amazing women I know, who I sincerely hope to grow up to be like, stand up and say why they think I’m awesome and they see me as their peer. BLOWN. AWAY. I am still processing that part. I had so much fun with this, and I have felt truly loved and blessed every step of the way.

There are so many people who contributed, that I hesitate to try to name them all for fear that I might miss someone in my caffeine deficient state, but I do owe lots, and lots of big thanks, so maybe I’ll wade in and just beg forgiveness for unintended forgetfulness. Please don’t hesitate to bop me on the head with anyone I’ve missed.
Thank you Isolde & Melusine for all of your years of support and guidance as I wandered around on my path. Isolde, thank you for wrangling the speakers and advice on process, as well as passing on to me the medallion that you were elevated with. It means a lot to me. Melusine, thank you for the gorgeous partlet and camicia.
Aeron Corrino, thank you for making the gown of my dreams, with such amazing detail, and gorgeous handwork, and using the fabric so efficiently that there is hardly anything left. Thank you so much for all your help dressing me, and my hair. You made me feel like an awesome horned princess, and cool as a cucumber with your fantastic super-secret tricks for not dying in the heat while wearing such elaborate finery. You helped what could have been a very stressful day be fun and perfect.
Thank you Angharad verch Reynulf for EVERYTHING, for being endlessly patient and supportive, for hand sewing me a beautiful new banner, for being my Herald extraordinaire and helping me really dial in the perfect ceremony. You inspire me.
Thank you Eleanor for the paire of bodies. I have always coveted your work, and they will see a lot of use as a critical staple in my persona’s wardrobe.
Thank you Yvette du Cour for all your hard work and hours put into knitting the stockings of DOOM- I know life changed a lot for you since you started this project and I hope it hasn’t caused you too much stress. J
Thank you so much Aliasdair for working outside of your comfort zone and trying something completely different. I love my chopines, and hope to swan around in them extensively at 12th night- at least before the drinking commences, and thank you so much for hauling extra stuff to site for me, sleeping on a real bed made a huge difference. J
Sine, thank you so much for the gorgeous jewelry. I felt like a princess, or a movie star at the Oscars with all of the gold, jewels and pearls you draped me in. Thank you for being such an awesome friend.
Ana de la Sara, thank you for helping outfit my beloved in a new doublet, and the little man in replacement slops for the ones he managed to destroy. It meant a lot to me to walk in as a family as they are my support and inspiration.
Thank you Arion for the coins. In addition to being part of the original ceremony, I was able to “pay” my musicians, chef, servers, etc. in a persona appropriate and fun way. I still have some left and I will cherish them, and delight in giving them as personal tokens of thanks.
Annaka Poznanska thank you so much for the breathtaking scroll. Not only is it a well-researched piece of art, I love all the personal touches.
Thank you Chiara for the beautiful gloves, I’m sorry that life interfered and you weren’t able to make it, I still very much appreciate all your hard work.
Fiamma- words cannot properly express how much I admire and appreciate you. You introduced me to my pet manuscript and helped form my love of well researched historical cooking. Thank you so much for all of your hard work for my special dinner, especially in light of all of your struggles in the week leading up to it. You have always gone above and beyond, and I will always consider you my teacher, and a very cherished friend.
Dani & Justin- thank you so much for the venetian sausage and breads. They were a wonderful addition to the vigil and special dinner.
James- thank you for the amazing marchpane of my arms. I need to make sure to tag you in the picture. It was a big hit, and Holly had me fetch her several large pieces. J
Anne of Cleavages- I am so inspired by all of your work, and I’m so delighted that you came to share the day with us, and thank you so much for the amazing peacock!!!
Rhiannon- all of your cheese was very well received. Thank you!
Eden, you are another one of those people who’s work I greatly admire, and who’s footsteps I hope to follow in. Thank you so much for the beautiful platter, and for the delicious tarts.
Elizabeth Fitzwilliams your pelican cookies were delicious, and I look forward to using your awesome pelican watch gift.
Ariel, Turi, Jacob, (and a lovely couple who’s names I’m completely blanking on) thank you so much for you work on giving me the perfect music. Ariel, please feel free to chime in with the names I know I’m missing.
Isebel / Holly thank you for everything. You helped pull off the perfect party, and made the ritual bath a fun and memorable experience. J
Brian, thank you for being awesome. Really, I wish we could clone you as you are one of the most helpful, kind, honest and caring people I have ever met.
Constantia thank you so much for everything, your help in the kitchen, your being time keeper at the vigil, and your constant support. Thank you Eduardo and everyone in camp for all of your help and support and being patient with my being essentially a distracted single mom to a very busy 2 year old for most of the weekend. Eduardo, you are inspirational as always.
Elspeth, Micha, Sarah, thank you so much for all of your help with the little man seriously above and beyond anything I could ask for. We are so blessed to have such good people in our lives.

May. 25th, 2013

Orange Venetian

I realize I haven't posted in a while. I will try to start catching up

Busy end to a good week- with a good but bittersweet day coming up tomorrow. I hung out with little man for a bit, then did some super budget shopping- I spent around $111, and saved $97. It would have been a better percentage, but I splurged and bought some new plants, and a couple of planters. I'm so excited to actually have some time and energy to garden!! Tomorrow I am purging the last of the baby stuff and passing on the last of his little clothes (although most of the newborn stuff has already been passed on), as well as his bedside bassinet, the car seat/ carrier with multiple bases, and the big one- we are passing on his crib and possibly the changing table, all to a friend and her husband who are getting ready for a baby. My little man will be getting a big boy bedroom that had belonged to the son of my good friend Nikki that passed away so suddenly recently. Nikki's mom had contacted me and asked if I wanted them, and after I said yes told me that it meant a lot to her that it would "stay in the family", and while she tends to be stoic it made me tear up a bit. My baby is growing up, and I miss my friend so much, but maybe this will be another way to keep her in my head and heart, with joy. Every time I wake my sweet little boy in the morning, or tuck him into bed at night, I will think of darlingNikki.

Jan. 22nd, 2013

Orange Venetian

Baby steps towards total historical immersion event (like PPF) in AnTir

Greetings,
nbsp; What's PPF, you ask? It's short of Perfectly Period Feast, where everything visible in the hall including the plates, cutlery, glassware, linens, and even  proper servers (butlers, panters, carvers, etc.) are all appropriate to the time and place chosen.

   We are slowly, year by year moving closer to this in An Tir, with an event in the Barony of Dragon's Mist, Carnevale di Venezia, which is now in it's 4th year. So far, documentable forks and spoons have been found, that were cast from extant originals from the appropriate time and place, and plates have been painted based on Italian examples from the late 1500's.

e are first working on outfitting the head table with everything appropriate to that time and place, and eventually hope to add all of the appropriate servers, who will all be dressed appropriately. We would eventually like to add a German Renaissance event that builds in the same way, although the details are still very, very tentative. 

   
What we are hoping for is that if others are interested in either Italian, or German late period culture and food join us and work on producing material goods that they can keep, and bring to help add to the atmosphere (by using them). As we build on this we are hoping to come up with new ways to help spread the knowledge, joy, and cost among as many people as possible. :) If you have a persona that this would be appropriate for and would like to own a feasting set that is historically accurate, and potentially personalized we can not only help build toward (eventually) being able to outfit an entire feast, and spreading historically accuracy in a fun and affordable way across the kingdom.  

nbsp;   You can contact me, Raffaella, if you might be interested in attending or hosting a work party for pottery, pewter casting (currently looking for someone with experience using Room Temperature Volcanized Rubber molds) woodworking, knowledge about German Renaissance serving and dining rules and etiquete. I live in Blatha An Oir (Tacoma, WA), but I am more than happy to travel on the weekends to help make this happen.

In joyous service,
Signora Onorata Raffaella di Contino

Courtier of Blatha An Oir

Jan. 15th, 2013

Orange Venetian

Update!

I had both interview yesterday. I think I did well at both of them, but really kicked ass at the one that I want the least of the two.

I'm hoping I'll be put in the awkward position of having to choose.

12th night was wonderful, but between headaches and toddler duty I didn't get out as much as I would have liked and felt like I missed all the fun on Saturday night.

Jan. 8th, 2013

Orange Venetian

(no subject)

So, in all my copious free time, I re-worked my extended recipe booklet that is part of the historical Venetian spice mix set that I make for largess- because I think the previous one I made is on my dead desk top machine and I need it for this weekend! Here's the new table of contents:
Page number: Recipe
1 Sweet spices for enough things good and fine
2 Fine spices for all things & Spices bl...ack and strong
3 Ambrosino good and perfect and such (sweet & sour chicken w/fruit)
5 Marvelous and good walnut bread
7 Fantastic common ravioli with herbs
9 Capons or hens stuffed
11 Hens with fennel fantastic
13 Hens with fennel in another way.
14 Broth of chickens (pullets)
15 Bramagere. / Blancmange (chicken & rice)
17 Ambroyno (a sweet food) (Chicken in spicy onion, almond sauce)
18 Cisame (Sweet/sour dish) of whichever fish you want.
19 Fantastic tart of prawns.
20 Little broth for fish
21 Mushrooms
22 Tart of mushrooms good and most perfect
23 Tart of garlic, etc.
24 Herb omelet in lent
25 "Agliata", roasted garlic sauce
26 Good relish for chickens
& Sauce thickened with eggs good with partridge
27 Carmeline sauce for capon
It still seems puny to me. :( I still need to hand bind it in either parchment or leather, I haven't decided which.

I've also been fascinated by historical Italian games. In addition to getting a repllica copy of the Visconti deck and learning how to play appropriate card games, I have beene looking into board/ dice games. There is a TON of images of extant boards, many of them variations on The Game of the Goose, but I was having trouble finding the rules until one of my awesome librarian friends hooked me up! Here's one of the boards I'm thinking of re-creating for largess, There are printed, hand colored extant examples of this exact board, and I'm thinking of coloring it, and laminating it with the rules on the back and including some dice to make a set for largess. Is this something anyone but me might be interested in?

Giaco dell oca

Dec. 7th, 2012

Orange Venetian

Quince!! CXVIII. Vivanda da fare bon stomacho. & CXXXIII. A ffare codogniato bono vantagiato.

CXVIII. Vivanda da fare bon stomacho.
Toy pome codogne e lessale e mondale e pestalle, e toy late de mandole e distempera queste codogne e miti a coxere; quando è cocto mitige specie dolze poche e zucharo assay.

CXVIII. Dish to make a good stomach.
Take apples of quince and boil and peel and paste, and take almond milk and temper these quinces and put to cook; when it is cooked put spices sweet little and sugar enough.

What I did:
3 md quince
1tsp fine spice (could have doubled)
¼ cup sugar
3 cup water +1 cup almond = 1 ½ cup almond milk after blending & straining

Quarter & core quinces, but leave skin on as per original recipe, boil for 10 minutes, let cool then peel and mash. Grind or blend almonds with water and drain for fresh almond milk. Simmer quince goo and almond milk, add sugar and spices. Serve hot or cold, this was a delicious creamy vegan pudding.
Boiling

CXXXIII almond quince
CXXXIII. A ffare codogniato bono vantagiato.

Toy le codogne e mondale e lessale in aqua tanto chote che se desfazeno; piglia uno bacino forado o la gratachasa, e gratali tanto fina che tu tragi tuto el buono, e guarda ch’ el non ge vada le granelle dentro el gratato. Salva per 3 iorni al aiere questo gratato inanzi che tu li meti in lo mele, poi per ogni libra de codogni gratati vol essere libre 3 de mele. Fa bolire tanto inseme quanto ch’ el mele sia cocto e spezie fine e se tu la vole per li amaladi, metili a bolire un pocho de zucharo, per libre 3 de chodognato vol essere onze vj de zucharo in cambio de specie. Quando sia choto distendilo suso una tavola bagnata chon l’ aqua frescha, e fala a modo de foie de pasta grosi mancho de mezo dido, e fane a modo de schachi e mitili in uno albarello con spezie e con aloro: zoè quella che non è per i malati vole bolire duo hore presso fino ch’ è cocto sempre menando. Questo chodogniato vole coxendolo senpre esser ben menato con uno baston spachato, etc.
Expliciunt.

CXXXIII.  To make marmalade of quinces good and fantastic.
Take the quinces and peel and put to boil in lots of water and cook until they are come down; take a basin holed or the grater, and grate very fine that you take all that is good, and guard that the seeds don't go into the grated quince.  Save for 3 days in the air this grated mix before you put in the the honey, then for each pound of grated quinces you want to have 3 pounds of honey.  Bring to a good boil together when the honey is cooked add spices fine and if you want for the mixture, put to boil a little of sugar, for 3 pounds of quince marmalade you want to have 6 ounces of sugar in change of spices.  When it is cooked tip it onto a table bathed with fresh water, and make it in the way of sheets of pasta large and just less than half a finger thick, and make in the way of wafers and put in a "albarello" (kitchen salt pot, refers to a specific storage vessel) with spices and with laurel: that it does not go bad you must boil two hours until it is cooked always stirring.  This quince marmalade you want to cook always well mixed with a flat wooden stirrer, etc.

What I did:
3 md quince
3 cups honey
2 tsp. fine spice mix

Peel quince, boil for 10 minutes, let cool then grate and refrigerate for 3 days. Boil 1 cup grated quince with 3 cups honey, once boiled add 2 tsp. fine spice. Once well blended and boiled spread on clean (sanitized & rinsed)  stone surface- and warn your partner  or housemates so they don’t think something strange has spilled on the counter and needs to be cleaned up. When fully cooled cut into shapes, and layer on dried bay/ laurel leaves. I used the called for “little sugar” to roll the super sticky candies to hopefully make them workable and a little more pleasant to handle.
quincehoneycandy

Dec. 6th, 2012

Orange Venetian

More historical cooking! LXXVI. Stuffà molto breve perfettissima.

LXXVI. Stuffà molto breve perfettissima.
Se tu voy fare stuffa molto breve, toy VI polastri e fay sofrigere in lardo, poy sema del lardo s’el ge n’è tropo; habij late de mandole destemperato cum agresta, habii zenzevro e taialo menuto, habii datali e taiali in quarto e dà colore a questa vivanda de zafarano e vole esser ben salà.

 LXXVI.  Stew very short most perfect.
If you want to make stew very quickly, take six hens and fry in lard, then take from the lard when they are not too much; have almond milk tempered with verjuice, have ginger cut finely, have dates and cut in quarters and to give color to this dish add saffron and it will be a good dish.

 What I did:
1 whole organic chicken
4 tbsp. lard
1cup almond
2 cup verjuice
2 tsp. fresh grated ginger

1 cup dates

Prepare almond milk by macerating almonds in verjuice- I ran it in the food processor for 5 minutes, then drain. Cut up chicken then brown in lard – 5 minutes each side. Drain lard, return chicken to pan and simmer in covered pan with quartered dates (in the future I would slice them into smaller pieces), verjuice, fresh grated ginger and saffron. Delicious! This dish was creamy, although completely dairy free. I would definitely make this again!

I still need to set up an alternate photo account or breakdown and by myself a year or so paid membership to LJ. I took a ton of process pictures for this and the other recipes I've been working on. I've just been feeling bogged down and blue and haven't gotten around to posting.

Sep. 17th, 2012

Orange Venetian

CXXII- 95 to go

I made the other fennel dish for dinner tonight. It was delicious and the roommate and I are both stuffed. I want to try to write it up tonight before I forget anything 


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