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Jingles Recipies

December 2, 2000

Euriol of Lothian
(Head Cook)

The feast is based on Period Italian recipes, the menu is as follows:

Sideboard
• Arrosto di Maiali con Sapor de Progna Secche - Roast Pork w/Prune Sauce
• De li Sparaci - of Asparagus
• Fritelle de Pome - Apple Fritters
• Torta Communa - Everyday Torte
• Nucato - Spiced Honey Walnuts

First Repast
• Broda de Ciceri Rosci - Chick Pea Soup
• Agnello degli Arrosti con Savore Camelinno Optima - Roast Lamb with Cameline Sauce
• Insalate - Salad of Several Greens
• Polli Infinocchiati - Chicken with Fennel
• Fungi di Monte - Mountain Mushrooms
• Riso Nella Miglore Maalera - Rice Pudding with Almond Milk

Second Repast
• Soglie - Sole with Bitter Orange Sauce
• De la Insaleggiata di Cipolle - Roast Onion Salad
• Per Fare Civero de Salvaticina - Civet of Venison
• Zucche Fritte - Fried Gourd
• Suppa Dorata - Gilded Sippets

Arrosto di Maiali con Sapor de Progna Secche -
Roast Pork w/Prune Sauce

Sapor de progna secche. Habi le progne e mittile a moglio nel vino rosso, et cavvagli fora l’ossa, et pistarale molto bene con un poche de amandole non mandate, et un pocho di pane rostitio, o bruschulato, stato a moglio nel preditto vino dove erano le progne. Et tutte queste cose pistarai inseme con un pocho d’aresto, et de questo vino sopra ditto, et un pocha de sapa, overo zuccaro, che serrebe molto meglio, destemperarai et passarai per le stamegala mettendovi dentro di bone spetie, spetialmente del la canella.

Dried-plum sauce. Take prunes and put them to soak in red wine, and remove the pits; pound them very well with a few unskinned almonds and a little roasted or grilled bread soaked in the wine where the prunes had been. And pound all these things together with a little verjuice and the above-mentioned wine and a little boiled grape must, or sugar, which would be much better, mix and strain, adding good spices, especially cinnamon.

roast pork, prunes, red wine, almonds, bread crumbs, verjuice, sugar, ground cinnamon, ground ginger, cloves

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De li Sparaci
Of Asparagus

De li Sparaci. Togli li sparaci, e fail bollire; quando sieno bolliti, poalli a cocere con oglio, cipolle, sale e zaffarano, e spezie trite, o senza.

Of asparagus. Take the asparagus and boil it when it is cooked, put it to cook with oil, onions, salt, and saffron, and with ground spices, or without asparagus, onion, olive oil, salt, saffron, pepper

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Fritelle de Pome
Apple Fritters

Fritelle de Pome Per Quaresima. Toy le pome e mondalle, po’ taia a modo di hostie e fa sugolo de farina con suffran, e mitige uva passa, e miti quests pome in questo sugolo; po’ le frige con olio zascuna per si, polverazali zucharo quando eno cocto, etc.

Apple Fritters for Lent. Take apples and peel them, then slice them like wafers and make a batter of flour mixed with saffron, and add currants, and put the apples in this batter; then fry them in sufficient oil, and sprinkle with sugar when cooked.

Apples, flour, saffron threads, water, currants, oil for frying, sugar

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Torta Commune
Everyday Torte

Torta Commune. Habi di bon caso con octo ova et con bon grasso di porcho o di vitello, overo del butiro, dell'uva passa integra, del zenzevro, de la cannela, et un pocho di pan gratato, con un pocho di brodo grasso che sia giallo de zafrano et conciare la farai como di sopra è ditto de la torta biancha.

Everyday Torte. Take good cheese with eight eggs and with some good pork or veal fat, or butter, some whole currants, ginger, cinnamon, a little grated bread, a little fatty stock made yellow with saffron, and prepare a torta following the recipe for torta bian¬cha.

ricotta cheese, eggs, currants, soft white bread crumbs, sugar, stock, melted butter, powdered ginger, ground cinnamon, saffron threads, pie crust (below)

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To Make Pyes

Yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.

If you will have paste royal, take butter and yolks of eggs and so temper the flour to make the paste.

flour, butter, egg yolks, water

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Nucato
Spiced Honey Walnuts

Dele mete bullito co le noci, detta nucato. Togli mele bullito e shiumato, con le noci unpoco peste e spezie cotte insieme: bagnati la palma de la mano coll’acqu et estendilo: lassa freddare a dà mangiare. E puoi ponere mandole e avellane in luogo di noci.

Of honey boiled with walnuts, known as nucato. Take honey, boiled and skimmed, with slightly crushed walnuts and spices, boiled together: wet the palm of your hand with water and spread it out; let it cool, and serve. And you can use almonds of filberts in place of walnuts.

honey, ground cinnamon, powdered ginger, whole walnuts

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Broda de Ciceri Rosci
Chickpea Soup

Broda de ciceri rosci. Per farne octo menestre: togli ina librra et meza di ciceri et lavali con acqua calda et poneli in quella pignatta dove gli vorrai cocere et che siano sciutti et mettevi meza oncia di farina, cioè del fiore, et mettevi pocho olio et bono, et un pocho di sale, et circha vintgi granelli di pepe rotto, et un pocha di canella posta, et mena molto bene tute queste cose inseme con le maal. Dapoi poalvi tre bocali d’acqua et unpocha di salvia, et rosmarino, et radici di petrossillo, et fagli bolliere tanto che siano consumati a la quantiade di octo menestre. Et quando sono quasi cotti mitivi un pocho d’oglio. Et se lob brood si facesse per ammalati non gli porre né spetie.

Torta of red chickpeas. To make eight platefuls: take a libra and a half of chick-peas and wash them in hot water, drain them, then put them in the pot which they will be cooked. Add half an oucia of flour, a little good oil, a little salt and about twenty crushed peppercorns and a little ground cinnamon, then thoroughly mix all these things together with your hands. Then add three measures of water, a little sage, rosemary, and parsley roots. Boil until it is reduced to the quantity of eight platefuls. And when they are nearly cooked, pour in a little oil. And if you prepare this soup for invalids, add neither oil nor spices.

chickpeas, flour, olive oil, salt, ground pepper, ground cinnamon, fresh sage, fresh rosemary, parsley stems, water, olive oil

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Agnello degli Arrosti con savore Camelinno Optimo
Roast Lamb with Cameline Sauce

Affare savore camelino optimo, toy mandole monde e masenale e collali, toy uva passa e canella e garofali e un pocho de molena de pan e masena ognil cossa inseme e distempera con agresta ed è fatto.

To make the best cameline sauce, take blanched almonds and grind them and sieve them, take dried currants and cinnamon and cloves and a little of the inside of the loaf, and grind all these together and mix with verjuice and it's made.

roasted lamb, ground blanched almonds, dried currants, ground cinnamon, ground cloves, bread crumbs, verjuice

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Insalate
Salad of Several Greens

On preparing a salad of several greens. A preparation of several greens is made with lettuce, bugloss, mint, catmint, fennel, parsley, sisymbrium, origan, chervil, circerbita which doctors call teraxicon, plantain, morella, and other fragrant greens, well washed and pressed and put in a large dish. Sprinkle them with a good deal of salt and blend with oil, then pour vinegar over it all when it has sat a little; it should be eaten and well chewed because wild greens are tough. This sort of salad needs a little more oil than vinegar. It is more suitable in winter than in summer, because it requires much digestion and this is stronger in winter.

mixed Italian salad greens, mint leaves, oregano leaves, edible flowers, salt, olive oil, vinegar

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Polli Infinocchiati
Chicken with Fennel

Polli infinocchiati. Togli li polli, ismembrali, falli soffrigere e qnando sonno sofritti, si vi metti acqua, quella che ti piace; poi togli le barbe dei finocchi, barbe di petroselli e mandorle che non siano monde et queste cose fa vene macinare e stemperare con l'acqua di questi polli e fae bollire ogni cosa e colale con stamigna. Metti con questi palli e mettivi le migliori spezie che si possono avere.

Fenneled chicken. Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take “beards” of fennel, "beards" of parsley, and almonds that have not been skinned; and chop these things well, mix them with tile liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens and add the best spice you can get.

chicken, olive oil, chopped fennel greens, chopped parsley greens, ground almonds, ground pepper, powdered ginger, ground cardamom, ground nutmeg

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Fungi di Monte
Mountain Mushrooms

Fungi di Monte. Togli fungi di monte, e lessali: e gittatene via l'acquaa, mettili poi a friggere con cipolla tritata minuto, o con bianco di porro, spezie e sale e dà a mangiare.

Mountain Mushrooms. Take mountain mushroom and boil them; and discard the water, then try them with finely sliced onion, or with white of leek, spices, and salt, and serve.

crimini mushrooms, onion, olive oil, ground pepper, ground nutmeg, salt

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Riso Nella Miglore Maniera
Rice Pudding with Almond Milk

Riso nella miglore maniera. Se vuoli fare riso nella miglore maniera che fare si puote per XII persone, togli due libre di riso e due libre di mandorle, e meça libra diçucchero. E togli il riso bene mondo e bene lavato, e togli le mandorle bene monde e bene lavate e bene macinate e bene colate can istamigna. Togli il riso, e metti a fuoco in acqua chiara, e quando è levato buono bollore e bene schiumato, colane di fuori l’acqua incontanente, e mettivi suso quantitade di latte di mandorle; e fallao cuocere insulla brascia da la lunge, e mestalo spesso intorno che non si rompa. E quando s’asciuga, arrogivi susa del latte dell mandorle, e quando è presso ehe cotto, mettivi suso quantità diçucchero sopra le scodelle. Se vuoli fare per più persone a per meno, togli le cose a questa ragione.

The best rice. If you want to make rise in the best possible way, for twelve persons, take two libre of rice and two libre of almonds, and half a libra of sugar. Then take the rice, well cleaned and well washed, and take the almonds, well skinned and well washed and well ground and well sieved. Take the rice and put it on the fire in clean water, and when it has reached a full boil and has been well skimmed, drain it immediately and add a quantity of almond milk; and cook it at a distance from the fire, and stir around often in such a way as not to break [the grains]. And when it has become dry, again add a quantity of almond milk; and when it is nearly cooked, add a quantity of sugar. This dish should be with and very thick. And when it is cooked, put sugar over the bowls. If you want to make it for more persons, or for fewer, use the ingredients in these proportions.

rice, blanched almonds, hot water, sugar

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Soglie
Sole with Bitter Orange Sauce

Soglie. Vogliono essere fritte, e di sopra gli buttarai un poco di sal trito, di suco di naranci o dell'agresto, et del petrosillo tagliato pure assai.

Soles. They should be ffied, and sprinkle over them a little fine salt, orange juice, or verjuice, and plenty of chopped parsley.

fillets of Sole, salt, olive oil, orange juice, chopped parsley

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De La Insaleggiata Di Cipolle
Roast Onion Salad

De la insaleggiata di cipolle. Togli cipolle; cuocile sotto la bragia, e poi le manda, e tagliale per traverso longhette et sottili: mettili alquanto d’aceto, sale, oglio, e spezie, e dà a mangiare.

Of onion salad. Take onions; cook them in the embers, then peel them and cut them across into longish, thin slices; add a little vinegar, salt, oil, and spices, and serve.

onions, vinegar, salt, olive oil, pepper, ground cinnamon, saffron threads

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Per Fare Civero De Salvaticina
Civet of Vension

Per fare civero de salvaticina in prima coci la carne in aqua miscolaa con altrectanto aceto, et come è cotta cavala fori del brodo, azio che se sciucchi. Asciutta che serrà frigila in bono lardo; et volendo fare duo piatelli del dicto civero, togli una libra de uva passa, et mezza libra de amandole senza mondarle, et pista bene queste chose. Dapoi togli una libra de pane tagliato in fette, et siccato al foco, ma non troppo bruscolato, et ponilo a mollo in uno poco de vina roscio, et pisalo con le predicte chose, poi distemperale col brodo de la dicta carne, et passale per la stamigna in una pignatta, et ponila su la brascia longi dal foco, facendola ben bollire per spazio de meza hora; dapoi vi metti zenzevro, et cannela assai, che sia dolce o forte secundo el commune gusto, o del tuo Signore. Dapoi tolli una cipolla, et cocila in una pignatta et macinala malto bene, et ponila insieme col lardo, nel quel è cocta; et metti ogni cohsa in la ignatta ne la qual sono le chose predicte, lassandola bollire anchora un poco più; poi fa li piaelli de la prefata crne, et de sopra gli metti de questo civero, et mandsli a tabula.

To make a game-meat civet, first cook the meat in water mixed with an equal amount of vinegar, and when it is cooked take it out of the broth so it can dry. When it is dry, fry it in good pork fat and if you want to make two plates of this civet, take a libra of raisins and half a libra of almonds witlhout skinning them and crush these things well. Then take a libra of bread cut into slices and dried at the fire, but not too burnt, put it to soak in a little red ,vine, and mash it with those things, then thin it with broth from the meat, and put it through a sieve into a pot, and put it over the embers, far from the fire, and let it boil well for a half hour; then add plenty of ginger and cinnamon so that it be mild or strong according to the collective taste, or to the taste of your master. Then take an onion and cook it in a pot and mash it well; mix it with the pork fat in which it was cooked and add it all to the pot containing the aforementioned things, letting it boil a little longer; then serve out that meat, and over it put some of this civet, and send it to table.

venison, water, vinegar, olive oil, raisins, almonds, bread crumbs, red wine, ground ginger, ground cinnamon, onion

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Zucche Fritte
Fried Gourd

Zucche Fritte. Togli de la zucche e nettale bene. Et dapoi tagliale per traverso in fette sottili come la costa d'un coltello. Et dapoi gli fa'trare solamente un boglio in acqua, et cacciale fore; et dapoi le poni a sciuttare. Et poneni de sopra un pocho pocho di sale et involtale in farina bella, et frigile in olio. Dapoi caciale fore et togli un pocho di fiore de finocchio, un pocho d’aglio et di mmollicha di pane; et pistali bene et disternpera con agresto in modo che resti ben raro, et passa per la stamegala, et getta questo tal sapore sopra le ditte zucche. Le quali etamdio son bone ponendogli solamente di sopra agresto, et fior di finocchio. Et se voi che’l ditto sapore sin giallo metevi un pocho di zaftano.

Take gourds and clean them well. Then slice them across in slices as thin as the blade of a knife. And then give them n single boil in water, and remove; and then allow them to drain. And sprinkle on them a very small amount of salt and toss them in flour, and fry them in oil. Then remove them, and take a little fennel seed, a little garlic and the inside of a slice of bread; and grind these together and blend with a very little verjuice, and pass through the sieve and sprinkle this sauce on the gourds. They are also good seasoned simply with verjuice, and fennel seed. And if you prefer the said sauce to be yellow add a little saffron.

opo or white flowered gourd, salt, flour, olive oil, verjuice, saffron threads, fennel seeds

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Suppa Dorata
Gilded Sippets

Suppa dorata. Habi de le fette di pane bianco mondato che non habia corteccia, et fa' le ditte fette siano quadre, un pocho brusculate tanto che da ogni parte siano colorite dal foco. Poi habi dell’ove battute inseme col succaro assai et un poen d’aequa rosata;. et mettirali a mollare dentro le ditte fette di pane; et cvatile for a dextramente le mettirai a frigere un pochetto in una padella con un poco di butiro o de strotto, voltando molto spesso che non si ardino. Poi le conciarai in un piatello; et di sopra gli mettirai un pocha d'acqua rosata fatt gialla con un pocho zafrano, et del zuccaro habundantemente.

Gilded sipets. Take slices of white bread, trimmed so that they have no crusts; make these slices square and slightly grilled so that they are colored allover by the fire. Then take eggs beaten together with plenty of sugar and a little rose water; and put the slices of bread in this to soak; carefully remove them, and fry them a little in a frying pan with a little butter and lard, turning them very frequently so that they do not burn. Then arrange them on a plate, and top with a little rose water colored yellow with a little saffron, and with plenty of sugar.

white bread slices without crusts, eggs, sugar, rosewater, butter, saffron threads, sugar

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