Some medieval French sausage recipes

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Some medieval French sausage recipes

Postby vagreys » Wed May 25, 2011 8:37 am

French (c. 1324) – Recipes from The Viander of Taillevent

210. Herissons
Herissons et Petz d’Espaigne. Prenez chair crue, hachlez la plus menue que faire se peult; puis fault roisin de Daingne, frommage de gain esmié et tout meslez ensemble avec pouldre fine; puis ayez des caillettes de moutton, eschaudez et lavez tres bien – et non pas en eaue trop chaude qu’ilz ne se retraient – et les emplez de ladicte chair hachiee, et puis les coudre d’unne petite brochette de boys.

210. Herissons et petz d’Espaigne: Hedgehogs and Spanish Farts. Chop raw meat as small as possible; mix seedless grapes and crumbled rich cheese together with fine spice powder; get sheep rennets, scald them and wash them thoroughly – though not in water hot enough to shrink them – and fill them with the chopped meat, and then sew them up with a little wooden skewer.

211. Petz d’Espaigne
Et qui veult faire des Petz d’Espagne, fault prendre de petiz liberons de terre en maniere de petites esguieres de terre et les moullier d’aubun d’oeuf par dedans affin que la farce se tiengne mieulx, puis les emplir et mettre boullir sur le feu en paelle ou chaudiere; et, quant ilz sont froitz, cassez lesdiz potz et ne despeciez rien; puis avoir broches greslettes – et non pas si menues aux herissons – et fault faire petites pommettes et mettre en brochettes en deux ou en iii renges; et puis les dorer de paste et de fleur.

211. Petz d’Espaigne: If you wish to make Spanish Farts, you must get little jugs such as earthenware water pitchers, and moisten them on the inside with egg white so that the filling will stick better; then fill them and set them to boil on the fire in a pan or cauldron; when they are well cooked, take them out and let them drain; when they are cool, break the pots and do not disturb anything. Then get slender spits – not so small as for the Hedgehogs; and you should make little meatballs and put them on skewers in rows of two or three; then glaze them with a flour batter.

Sources:
Scully, Terence, ed. The Viander of Taillevent : An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.
- tom

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Postby wheels » Wed May 25, 2011 5:43 pm

Vagreys

A Big thanks for all your postings on Medieval sausages.

Phil :D :D
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Postby vagreys » Wed May 25, 2011 7:26 pm

Phil, I've profited so much from the braintrust, here. It's nice to be able to pass it along, at least once in awhile. 8)
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