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9694Re: New set of challenges, sort of, maybe

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  • lorenzo_da_siena
    Mar 16, 2013
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      There are several sausage recipes in Sabrina Welserin's cookbook (1553). There's a translation here: http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

      --Lorenzo

      --- In AandS50ChallengeCommunity@yahoogroups.com, "Ted " <alban@...> wrote:
      >
      > A friend (a long-ago member of the local shire) and I are getting up enough energy to think about making charcuterie and salume and terrines and such. ("Huh?" Fancy-shmancy terms for meat things that aren't roasts or steaks, aka smoked, cured, dry-cured, chopped, sliced, diced, ground, herbed, salted, and spiced-for-long-term-storage of meat - prosciutto, coppa, motdadella, salami, sausages, blood sausages, etc., etc., etc.)
      >
      > We've got a few cookbooks concerning all that, but they're all modern cookboooks, and what quote traditional unquote recipes they contain are of the "well, my grandfather learned this from his mother's aunt, who swears it goes back generations" type. Rumors rather than actual dates, in other words.
      >
      > I'm wondering, therefore, if anyone here might have a good reference or two to _period_ sausage recipes. French, German, Italian, English, Scottish, Hungarian, whatever. And not only recipes, but also which cuts of which animals, if such information exists.
      >
      >
      > ....and while I'm on it, is there an article or two out there somewhere about what uses bones could be put to? Not ivory, just bones, and not for stock-making but for decorative and/or useful objects. I vaguely remember dice and combs; are there any others?
      >
      > (Well, okay, maybe ivory, if teeth from a cow's or a sheep's jaw could be considered "ivory". Surely they must have been used for _something_, right?)
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      >
      > Alban, wondering how soon a half-cow could disappear into edibles
      >
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