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Von Sälming feind
zwölfferley Speiß und Trachten zu machen. Pg
CIII
Of (small) salmon are twelve dishes to make.
Smoked Salmon Sauce
3 Eyngemachte geräucherte Sälmling mit
Pettersilgen Wurzel/ unnd mit lauter Erbsbrüh/ auch mit
frischer ungeschmälzter Butter/ und Muscatenblüt/
ganzem Pfeffer/ und gestossenem Ingwer. Ist aber die
Erbsbrüh lauter / so brennt man Mehl darein / ist sie
aber dick/ so darffstu kein Mehl eynbrennen / Laß es
miteinander sieden/ versuchs / ob es gut sey/ ist es also
nicht gut/ so mach es saur.
Preserved smoked salmon with parsley root/ and with clear
peabroth/ also with fresh un-melted butter/ and
nutmegflower/ whole pepper and crushed ginger. But is the
peabroth clear/ so burn a little flour therein (make a
roux?)/ but if it is thick/ you must not burn in flour/ Let
it simmer together/ taste if it is good/ if it is not good/
so make it sour.
Von Einer MeerGrillen/ Gambarn genannt/
feind zweyerley Speiß und trachten zu machen Pg
CXXX
Of an ocean-cricket /called Gambarn
(lobster)/ are two dishes to make
Lobster
1 Sez auff in einem Wasser mit Pfeffer und Salz/und
laßdarmit sieden/ laß doch nicht lang sieden/
denn sie seind bald gesotten/ gibs trucken auff ein Tisch
mit Pfeffer und Salz/ denn mag mans essen sampt der
Schalen. Du kanst sie auch wol zum backen nemmen/ und wol
gewelgt mit Pfeffer und Salz/ denn man mußsie
wol salzen / weil sie vorhin süß seint.
Set it (to boil) in a water with pepper and salt/ and let
it simmer/ but do not let it simmer too long/ because they
are soon cooked/ give (serve) it dry to the table with
pepper and salt/ because one likes to eat it with the shell.
(I would hope he means serve in the shell but without sauce
and the diner picks the meat out of the shell.) You can also
bake (roast) them, and well seasoned with pepper and salt/
then one must salt them/ because before they are
sweet.
In the original the following are in the chapter on Krebs. The woodcut
shows a lobster, but if you look up Flusskrebs the translation is crawfish,
so I used shrimp
#11 Shrimp with butter and verjuice
# 11 Nim die Krebsschwa:entz/ thu sie mit Butter in Austernschalen/ pfeffers/
vnd thu ein wenig Agrastbru:eh darein/ las in den Austernschalen auffsieden/
gib es also warm auf ein Tisch
Take the crawfish tails/ put them with butter into oystershells/ pepper
(them)/
and put a little verjuice therein/ let it simmer in the oystershells/
give it warm to the table.
5 extra large raw shrimp (the 12-16 per lb. Size)
1T butter
1t verjuice
pepper
5 Oyster shells (deep half) (would make 1 dinner serving or 2-3 appetizers,
increase as needed))
I did not have oyster shells to hand, so I used scallop shells.
Peel, tail, and devine your shrimp. Place one shrimp (curled up) into
deep end of each shell. Season with pepper (to taste,) then top with a
dollop of butter (I think I used about 1/2 t per shrimp) and a few drops
of verjuice. (OK, I gotta admit I had to cheat here… I do not have
verjuice in my pantry yet, so I experimented, I did 2 with cider vinegar,
2 with balsamic vinegar, and one with red wine that was too sour for my
tastes.) The balsamic was the standout winner.
To cook I placed my 5 scallop shells (filled with their precious cargo)
into my largest skillet, added water to the skillet (not enough to flow
into the shells!) and placed a lid on it. Then turned on the heat and
let them steam away till they were cooked through (about 5 minutes.) This
was wonderfully rich, and looked very elegant hot from the pan, and they
were still delicious and showy served room temperature the next day at
the park.
I think you could use smaller shrimp and place 3-5 in each shell, thereby
extending your shells (my biggest skillet only fit the 5 shells I own,
and by placing multiples per shell I could have appetizers for 5 rather
than seeming chintzy at only serving each person one shrimp, or having
to do 3-5 batches so my guest would have to eat their appetizers in shifts;-)
#16 400 year old fried shrimp
16 Wenn die Krebs klein seind/ so dreh das fo:erder am Schwantz herausz/
nim{m} die Oberschalen davon hinweg/ lasz die Schalen am Schwantz
hengen/ pfeffers/ Saltzs vnd Mehls wol/ backs ausz der heiszen Butter/
gibs
trucken also warm auff ein Tisch/ bestra:ew es mit einem Jngwer/ so ist
es gut
vnd wolgeschmack.
If the crawfish are small/ so twist the front away from the tail/
take the shells away/ (but) leave the shell attached at the tail/
pepper/ salt and flour (them) well/ bake (fry) them in the hot butter/
give
dry and warm to a table/ sprinkle it with ginger/ so it is good
and welltasting.
1/2 pound of large (25-30 per lb) raw shrimp
1/4 cup of flour
4oz butter
salt, pepper and powdered, dried ginger (to taste)
Rinse shrimp, peel (and devine) but leave the tail shell attached.
Salt and pepper the shrimp, then dust them with flour (enough to coat,
but shake off any excess.)
In a heavy medium size skillet melt and heat the butter.
In the hot butter, fry the shrimp on both sides till golden brown and
done, but don't overcook. I used high heat, the butter started to brown
a little. The shrimp were done very quickly and picked up a little of
that nutty brown butter flavor. Remove and drain the shrimp (on absorbent
toweling) and while still hot dust them with the ginger (to taste.) This
is great hot and also very good cold. (I took it to a picnic to great
reviews.)
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