Sausages, Otherways, The Accomplisht Cook, Robert May

 

Otherways.

Mince pork with beef-suet, and mince some sage, and put to it some pepper, salt, cloves, and mace; make it into balls, and keep it for your use, or roll them into little sausages some four or five inches long as big as your finger; fry six or seven of them, and serve them in a dish with vinegar or juyce of orange.

Thus you may do of a leg of veal, and put nothing but salt and suet; and being fried, serve it with gravy and juyce of orange or butter and vinegar; and before you fry them flower them. And thus mutton or any meat.

Or you may add sweet Herbs or Nutmeg: and thus Mutton.

Interpreted Recipe

2 pounds ground pork for sausage
½ tsp. Ground pepper mix
½ tsp. Mixed spices (sage, clove, mace)
1 tsp. Salt
1 small onion grated

In a large bowl combine pork, spices, salt and onion and mix well.  Shape by rounded tablespoonfulls into balls, or, roll them into small sausage shaped logs the size of your finger. 

To serve: Cook until done, and serve with a sprinkling of orange juice or vinegar.  

Note: These make an excellent and economical way of rounding out a meat course.  

Kitchen Adventures – For Gusset that may be another potage, A Proper Newe Booke of Cookerye, Anonymous

 

Note: For this dish the chicken was poached in the seasoned broth.  Sliced and then served over sippets of bread.  It was very well received. 

For Gusset that may be another potage.

Take the broathe of the Capons and put in a fayre chafer, then take a dosen or syxtene egges and stere them all together whyte and all, then grate a farthynge whyte loafe as smale as ye canne, and mynce it wyth the egges all togeather, and putte thereto salte and a good quantite of safiron, and or ye putte in youre egges, putte into youre brothe, tyme, sauerye, margeron and parseley small choppd, and when ye are redye to your dynner, sette the chafer upon the fyre wyth the brothe, and lette it boyle a lyttle and putte in your egges and stere it up well for quaylinge the less. The less boylynge it hathe the more tender it wyll be, and then serve it forthe two or three slyces upon a dysshe.

Interpreted Recipe

4 C clear chicken broth
1 tbsp. Minced parsley
1 tsp. Salt
Pinch of saffron
⅛ tsp. each marjoram, thyme, savory
2 eggs
2 tsp . bread crumbs
3 slices hot buttered toast


Add parsley, salt, saffron,marjoram, thyme, and savory to chicken broth and simmer for 15 minutes. Beat the eggs with the bread crumbs and stir them into the broth. Turn off the heat and let the broth simmer for a minute or two, stirring constantly. Divide the toast among individual soup bowls and pour the hot broth over it immediately.

Kitchen Adventures – Otherways, The Accomplisht Cook, Robert May (An Oatmeal Pudding)

An Oatmeal Pudding - Otherways.

Take good store of parsley, tyme, savory, four or five onions, and sweet marjoram, chop them with some whole oatmeal, then add to them pepper, and salt, and boil them in a napkin, being boil’d tender, butter it, and serve it on sippets.

Interpreted Recipe

1 cup whole milk
2 cups steel cut oats
1/4 cup butter
1 onion chopped
1 tbsp. parsley
3/4 tsp. dried thyme, marjoram and savory
1 tsp. salt
3/4 tsp. pepper
2 eggs

Soak oats overnight in milk and butter that has been heated to a simmer. The next day add remaining ingredients, and boil as for Eisands.

Kitchen Adventures – A Hash of Beef, Otherways, The Accomplisht Cook, Robert May

A Hash of Beef Otherways

Stew it in Beef gobbets, and cut some fat and lean together as big as a good pullets egg, and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut, some whole onions, some parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the space of three hours.

Interpreted Recipe

2 pounds chuck roast cut into slices
1 medium onion
2 carrots
2 parsnips
1/2 tsp. each thyme marjoram and winter savory
1 tbsp. parsley
2 cups red wine
1/8 tsp. mace
Salt and Pepper to taste

Lightly fry slices of beef in butter and then stew beef in a pan with water for about an hour and then skim it clean. Add salt, pepper, clove, mace, carrots, parsnips and whole onions and cook till tender. Add Parsley, thyme, sweet marjoram, spinach, sorrel and winters savory and some when then dish it up on sippets serve it hot.

Pickled Mushrooms, The whole Body of Cookery Dissected, William Rabisha

 

Take a bushel of mushrooms, blanch them over the crown, barm them beneath; if they are new, they look read as a Cherry; if old, black; this being done, throw them into a pan oif boyling water, then take them forth and let them drain; when they are cold, put them up into your Pot or Glass, put thereto Cloves, Mace, Ginger, Nutmeggs, whole Pepper; Then take white wine, a little Vinegar, with a little quantity of salt, so pour the Liquor into your Mushrooms, and stop them close for your use all the year.


Interpreted Recipe

1 pound small mushrooms
½ cup water
1 ½ - 2 tsp. salt
1 tsp peppercorns
5 cloves
1/2 tsp. mace and nutmeg
1 slice of fresh root ginger
1 ½ Cups white wine
2 tbsp vinegar

Clean the mushrooms and slice or quarter as you desire. Place mushrooms in a pan and cover with the water. Add salt. Bring mushrooms to a boil; boil for approximately two minutes and then drain. Place the mushrooms in your jar, add the remainder of spices, wine and vinegar. If you find that you do not have enough liquid to cover the mushrooms, add more wine. Once a day invert the jar. Note: The mushrooms were made several weeks prior to the event. I canned them. I did reheat the mushrooms to remove the alcohol content prior to serving. This was a very good make ahead dish. 1 pound of the mushrooms made 2 jars of pickles.