Skipping one recipe, will come back to it later- on to XI, XII, XIII, XIV, XV, XVI
I've talked with Alienora about coming over when both our schedule's allow it for a day of playing with intentional milk spoilage and the tasty by products of such. Recipe X. Butiro de chaxi freschi/ Butter of fresh cheese really requires that I be able to make my own cheese from scratch so that I can play with the milkfats and be able to manipulate them in ways that I think will be different, if not difficult to impossible with pre-made cheeses.
So, I'm on to the next recipes. I think I can do the almond butter, but looking at the next several it looks like many of them are sauces, at least one of which I've done before for a feast. I'm going to see how many I can manage to get through. :)
XI. Butiro de grasso de mandole.
Se tu voy fare butiro de grasso de mandole per fare vivande de venerdí o de quaresima, tolgli tre libre de mandole per fare torta a quale vivanda che tu voy per XII persone, e de questo butiro se po condier tartare e altre torte. In dí che non se magna carne toy le mandole ben monde e ben lavate e ben masenate e stemperali con aqua chiara, e fai che sia ben stretto e colalli e meti questo late de le ditte mandole a bolire, e quando è ben bolito gettalo sopra una tovaia biancha. Quando è ben colada l’ aqua di sotto, togli uno bello cortello e levallo da la tovaglia, e ponilo suso lo taiero, e metilo in quella vivanda che tu voy.
XI Almond butter
If you want to make butter of almond fat to make dishes for Friday or for lent take three pounds of almonds to make a tart or whatever dish that you want for 12 persons. And this butter you can use to flavor tartare (a sort of pie made of soaked bread, almonds and sugar) or other pies. For when one does not eat meat, take the almonds peel, wash grind well and stamp with clear water. And when it (the almond milk) has been well strained and pressed put this milk of almonds to boil. When it has well boiled pour it over a white cloth (that is presumably suspended to allow liquid to drain away). When the water has strained below take good knife and scrape (the butter) from the cloth and put it on the taiero (trencher see note) and use the butter in whatever dish you want. * taiero. - Tagliare is to cut, tovalia is a towel. It could actually be trencher or plate which in Italian is taglière.
XII.Brodeto de ovi schieto, bon e perfetto.
Se tu voy fare brodo [s]chieto, toy ove e batille e mettili [mille_c.] di vergiuso, e aqua freda, e sale tanto che basta. Tolli de quello brodo che tu coce, o carne o pesse che sia, e mettilo in una pentola tanto che te para che baste, e mettilo suxo la braxa da longe, e meti su questi ovi e mescholla spesso che non s’ aprenda, e poi manestra e polveriza suso de bone specie.
XII Broth of eggs pure, good and perfect
If you want to make a pure broth take eggs and beat them and add verjuice and cold water and enough salt that. Take broth that you have cooked your meat or fish or whatever in, and put it in a pan enough that is large enough and can be stirred easily and put it gentle heat from the coals, and add the beaten eggs and mix well so that it does not open (curdle), and then pour into a serving dish and dust with good spices.
XIII. Brodeto de pessi.
Toy lo pesse e lesallo, poy toy petrosilo e noce e una molena de pan e pasta insiema, e toy specie dolze e forte e fai bolire insiema e meti sopra lo pesse ed è bono perfetto, etc.
XIII Little broth for fish
Take the fish and boil it, then take parsley and walnuts and the crumb of bread and grind these all together, and take sweet and strong spices and let it boil altogether (in the fish broth) and put it over the fish and it is good, perfect etc.
XIV. Ciuiro overo sauore negro a cengiaro.
Se tu [voy] fare savore negro a porcho salvazo, toy la carne soa ben cocta e ben batuta e ben pesta in mortaro, e toy medola de pan ben arsa che sia ben negra e ben mogliata in aceto e ben macinata per si e ben colata e mescolata con la carne macinata, e metige pevere longo, e melegette, e zenzevro, e ben pesto queste tre cosse a lo speciale, e mectile suso il savore con aceto e con brodo magro de la carne, e meti a bolire questo savore per si in uno vaso. Questo savore de’ essere negro e possente de specie e agro da aceto.
XIV Ciuiro or sauce black to ash gray for boar
If you want to make a black sauce, take meat that is well roasted/cooked and beat it to a paste in a mortar, and take the middle (no crusts) of bread and toast until it is black. Soak this toasted bread in vinegar, break it up and sieve it well and mix it with the shredded meat. Add long pepper, grains of paradise and ginger and grind these three things to a smooth paste. Put the above meat paste a sauce made with vinegar and with lean broth of the meat, and boil this stew/sauce in a pan. This sauce should be black and strong with spices and sharp with vinegar.
*Ciuiro is actually a term for a specific style of stew, most likely related to the French civet.
XV. Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai fare lo savore de la carne soa similmente come quella dauante ed è bono.
XV (15) Sauce or relish for hind (deer, venison) etc.
If you want to make meat of hind (venison) boiled, you can make the sauce of the meat the same as that previous and it is good.
XV Ciuiro or relish for hind (deer, venison) etc.
If you want to make meat of hind boiled, you can make the stew of the meat as in the previous recipe and it is good.
XVI. Ciuiro a carne de cavriolo o de livore alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del porcho salvazo, e se tu dà questa saluaxine calde, uole metir in lo savore; e se sono frede metigele.
XVI (16) Sauce for meat of roebuck or of hare
Boil or roast for the best that you want, etc. Make similar to that said above for the boar, and if you put this dish hot you want to put it on the sauce and if it is cold mix them.
XVI Ciuiro for meat of roebuck or of hare
Boil or roast the meat for the best (result) that you want, etc. Make it in the same way as that given above for the boar. And if you put this dish hot you want to put it in the sauce and if you want it cold mix them (together without heating).
http://allvenicechannel.dreamwidth.org/
So, I'm on to the next recipes. I think I can do the almond butter, but looking at the next several it looks like many of them are sauces, at least one of which I've done before for a feast. I'm going to see how many I can manage to get through. :)
XI. Butiro de grasso de mandole.
Se tu voy fare butiro de grasso de mandole per fare vivande de venerdí o de quaresima, tolgli tre libre de mandole per fare torta a quale vivanda che tu voy per XII persone, e de questo butiro se po condier tartare e altre torte. In dí che non se magna carne toy le mandole ben monde e ben lavate e ben masenate e stemperali con aqua chiara, e fai che sia ben stretto e colalli e meti questo late de le ditte mandole a bolire, e quando è ben bolito gettalo sopra una tovaia biancha. Quando è ben colada l’ aqua di sotto, togli uno bello cortello e levallo da la tovaglia, e ponilo suso lo taiero, e metilo in quella vivanda che tu voy.
XI Almond butter
If you want to make butter of almond fat to make dishes for Friday or for lent take three pounds of almonds to make a tart or whatever dish that you want for 12 persons. And this butter you can use to flavor tartare (a sort of pie made of soaked bread, almonds and sugar) or other pies. For when one does not eat meat, take the almonds peel, wash grind well and stamp with clear water. And when it (the almond milk) has been well strained and pressed put this milk of almonds to boil. When it has well boiled pour it over a white cloth (that is presumably suspended to allow liquid to drain away). When the water has strained below take good knife and scrape (the butter) from the cloth and put it on the taiero (trencher see note) and use the butter in whatever dish you want. * taiero. - Tagliare is to cut, tovalia is a towel. It could actually be trencher or plate which in Italian is taglière.
XII.Brodeto de ovi schieto, bon e perfetto.
Se tu voy fare brodo [s]chieto, toy ove e batille e mettili [mille_c.] di vergiuso, e aqua freda, e sale tanto che basta. Tolli de quello brodo che tu coce, o carne o pesse che sia, e mettilo in una pentola tanto che te para che baste, e mettilo suxo la braxa da longe, e meti su questi ovi e mescholla spesso che non s’ aprenda, e poi manestra e polveriza suso de bone specie.
XII Broth of eggs pure, good and perfect
If you want to make a pure broth take eggs and beat them and add verjuice and cold water and enough salt that. Take broth that you have cooked your meat or fish or whatever in, and put it in a pan enough that is large enough and can be stirred easily and put it gentle heat from the coals, and add the beaten eggs and mix well so that it does not open (curdle), and then pour into a serving dish and dust with good spices.
XIII. Brodeto de pessi.
Toy lo pesse e lesallo, poy toy petrosilo e noce e una molena de pan e pasta insiema, e toy specie dolze e forte e fai bolire insiema e meti sopra lo pesse ed è bono perfetto, etc.
XIII Little broth for fish
Take the fish and boil it, then take parsley and walnuts and the crumb of bread and grind these all together, and take sweet and strong spices and let it boil altogether (in the fish broth) and put it over the fish and it is good, perfect etc.
XIV. Ciuiro overo sauore negro a cengiaro.
Se tu [voy] fare savore negro a porcho salvazo, toy la carne soa ben cocta e ben batuta e ben pesta in mortaro, e toy medola de pan ben arsa che sia ben negra e ben mogliata in aceto e ben macinata per si e ben colata e mescolata con la carne macinata, e metige pevere longo, e melegette, e zenzevro, e ben pesto queste tre cosse a lo speciale, e mectile suso il savore con aceto e con brodo magro de la carne, e meti a bolire questo savore per si in uno vaso. Questo savore de’ essere negro e possente de specie e agro da aceto.
XIV Ciuiro or sauce black to ash gray for boar
If you want to make a black sauce, take meat that is well roasted/cooked and beat it to a paste in a mortar, and take the middle (no crusts) of bread and toast until it is black. Soak this toasted bread in vinegar, break it up and sieve it well and mix it with the shredded meat. Add long pepper, grains of paradise and ginger and grind these three things to a smooth paste. Put the above meat paste a sauce made with vinegar and with lean broth of the meat, and boil this stew/sauce in a pan. This sauce should be black and strong with spices and sharp with vinegar.
*Ciuiro is actually a term for a specific style of stew, most likely related to the French civet.
XV. Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai fare lo savore de la carne soa similmente come quella dauante ed è bono.
XV (15) Sauce or relish for hind (deer, venison) etc.
If you want to make meat of hind (venison) boiled, you can make the sauce of the meat the same as that previous and it is good.
XV Ciuiro or relish for hind (deer, venison) etc.
If you want to make meat of hind boiled, you can make the stew of the meat as in the previous recipe and it is good.
XVI. Ciuiro a carne de cavriolo o de livore alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del porcho salvazo, e se tu dà questa saluaxine calde, uole metir in lo savore; e se sono frede metigele.
XVI (16) Sauce for meat of roebuck or of hare
Boil or roast for the best that you want, etc. Make similar to that said above for the boar, and if you put this dish hot you want to put it on the sauce and if it is cold mix them.
XVI Ciuiro for meat of roebuck or of hare
Boil or roast the meat for the best (result) that you want, etc. Make it in the same way as that given above for the boar. And if you put this dish hot you want to put it in the sauce and if you want it cold mix them (together without heating).
http://allvenicechannel.dreamwidth.org/