Folget ein klärliche und verständige
unterrichtung/ wie mancherley Speisen und Trachten von vielerley Vögeln
und Federwildpret zu bereiten und zuzurichten seyn. Pg LXIIIa
Follows a clear and understandable instruction/
how to prepare many dishes from birds and game birds.
Adler, Strausz, Drappen, Schwan, Indianischen Henn,
Aurhan, Pirchan, Steinhenn, Fasan Löffler, Reiger,
Kranich, Pfauwen, wilden Ganz, einheimischen Ganz, wilden
Endten, Mittel Endten, Duck Endten, Plezlein, Kappaunen,
alten Hennen, jungen Hünnern, Schneehennen, Hasselhun,
Rephun, Schnepffen, Grünspecht, Steinraben, zamen
Tauben, Turteltauben, Wachteln, Kramatsvögeln, Ziemer,
Drostel, Amssel, Lerchen, Star, Nachtigal, Meerschwalb,
Mauerschwalb, kleinen Schwalben, weissen Kroh, Guckguck,
Widehopff, Zaunkönig, and allerley kleinen
Vögeln
He includes sections/ recipes for: eagle, ostrich, Drappen, swan, turkey,
prairie chicken?, Pirchan, Steinhenn, pheasant, Loffler, heron, crane,
peacock, wild goose, native goose, wild duck, middle
duck?, Duck duck?, Plezlein, capons, old hens, young chicks, ptarmigan,
Hasselhun, grouse, snipe, woodpecker, Steinrabe, tame doves (squab), turtledoves,
quail, Kramatsvogel, Ziemer, Drostel, Amssel, lark, starling, nightingale,
ocean swallow, barn swallow, small swallow, magpie (white crow?), kucuck,
Hoopoe?, wren, and all sorts of small birds.
Indianishen Hen Pg. LXVIa
Turkey (don't
believe me, here is the picture)
The transcription of this section is
webbed by Dr. Gloning
1.
Warm roasted with a sauce/ or served dry/ Or
let get cold/ because it is a good food/ when it is cold.
2. Pastry [pie, pastie] cold or warm.
3. Dismember the turkey/ wings and thigh/ fill it
especially/ and when it is filled/ so set it to/ and let is simmer/ Lay
it on a rack/ brown it/ and make a broth to it/ be it sour or sweet/ it
is good both ways.
4. You can also make such filled wings with parsley
root [parsnip]/ good nutmeg blossom [mace] and beef broth/ also with green
welltasting
herbs. You may make it yellow/ or leave it white/ so it is
good both ways.
5. You can also make such filled wings and thigh in a pepper
prepared.
6. Or you can make it green with parsley/ that is well cooked and
pressed through [a sieve?]/ from a toasted sliced loaf/ with a beefbroth/
together with the parsley and livers. Season it with saffron
and pepper/ see to it that you don't overseason nor oversalt it/ so it
is good
and welltasting.
7. Take a half breast/ that is raw/ and make dumplings [meatballs] from
it/ be it
yellow or white.
8. Make from the other half breast/ that is cooked [simmered]/ a crushed/ground/bruised/
[you] may leave it white/ or make it green/ with green parsley/ that [is]
cooked/
<R66b>
and pressed through [a sieve] with a good chicken broth/ also with toasted
slices [of bread]
so it is good and welltasting.
9. You may well also make it chopped / if it is white/ so take
a clear chickenbroth/ but if it is roasted/ so take a brown broth/ that
you have
poured off from a roast/ with a chickenbroth/ that is lightly
salted. When one wants to prepare it for the table/ so press in
sour orange juice/ so it becomes good and lovely.
10. You can also make dumplings [meatballs] in pastry.
11. You can also make small pastries from the breast.
12. Or also Spanish pastries.
13. Also Spanish fritters.
14. You can also make Manscho Blancko [blancmange] from the breast/ as
was
announced earlier.
15. From the Manscho Blancko [blancmange] you can make a Hungarian torte
16. Or a Spanish torte.
17. Also a Spanish pastry.
18. To bake [fry] fritters. Take flour/ warm water/ and a little
butter and salt/ prepare the flour with that/ and make a dough from it/
not too thick/ that you can spread it out with a ___ [rolling pin]/ enclose
the
Manscho Blancko [blancmange' therein/ and make fritters from it/ take
hot butter/
and bake it nice and cool/ so that it stays nice and white/ and does not
brown/ so
the dough becomes crisp and good/ When you prepare [serve] it/ so sprinkle
it with white sugar.
19. Make also a mush [puree] from the Manscho Blancko [blancmange]. Take
the Manscho
Blancko/ and divide it up with eggs [mix into eggs?]/ and with sweet milk/
take a bowl/
and coat the bottom with butter/ that is cold/ thereafter put the mush
into the bowl/ shove[place] it in the oven/ and bake/ so it rises [? Am
not certain this is accurate] nicely/ and
when you prepare [to serve[ it/ so sprinkle it with sugar/ so it becomes
good.
20. You can also from a turkey make a clear broth/
and cook more than 40 dishes [servings]/ that are not small/. You can
take
thereto the stomach [gizzard]/ liver/ intestines and the blood. And you
may not throw any of it away/ can
use it all.
From a Peacock there are three types of dishes
and endeavors to make
1.
Roasted (or fried) warm with a Gescharb (literally scraped –
probably a type of sauce , but I am still looking for the exact translation
applicable to this recipe)/ or cold it is also good.
2. Peacock made in a fritter/ and let cool.
3. Cold roasted peacock prepared with a gelatin (aspic)/ as earlier
described to prepare swan/ in a gelatin/ that stands nice (is firm)/
complete with feathers/ so it is good to eat/ and is a beautiful
spectacle. And [you] can from a peacock make
and prepare many dishes
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