Stierbach Cooks Guild

Dutch Theme – Stew Jacobin – from a Drachenwald cooks site.

Nr. 22 Te maicken soppijn Jacopijn

Neemt een gebraden hoen ende doet al die beenen uuijt ende nemen vleckier of anderen goeden kaes ende snijtes al dun ende in een pateel geleit dat die bodem gedect is ende vanden hoen dair op geleijt ende daer zuker op gestroeyt ende dan weder kaes dae r op geleijt ende dan hoenre vleijs daer op gelet ende kaes daer op geleijt ende dan neemt nat van verschen runtvleijs ende doet daer in ende op tvier geseth ende gesoden ende soe heet ter tafele gedient, mer eer ghij alle dese substantie in die pateel l egt soe suldy nemen wittebroot ende snijdent viercant ende legget op die bodem vander pateel ende dat dese substantie niet aenbarnen en sal.

Translation and notes

To make stew Jacobijn

Take a roast chicken and take all the bones out, and take “vleckier” or other good cheese, and cut it thin and put in a bowl so that the bottom is covered and put on there of the chicken and sprinkle sugar on it and then put cheese on it again, and then chicken meat and cheese on it and then take stock of fresh beef and put that in and put it on the fire and let it boil and serve it hot, but before you put all these things in the bowl you should take white bread and cut it square and put it on t he bottom of the bowl so that it will not burn.

Ingredients (for about 4 people):

1 chicken (about 1 kg)

white bread

500 g cheese

4 tablespoons of sugar

beef stock

(optional) salt and pepper
My take:
Used rotisserie chicken, with meat pulled in large chunks.  The cheese I chose was Gouda, on the suggestion of the original redactors.  I used regular white table sugar.  My choice of bread was a thick country white from the grocery bakery.  I followed the recipe as above.

It was a fairly popular dish!

MEADHBH

Young Chicken with raisins from http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm – Good and noble food, english translation of Wel ende edelike spijse Hoofdstuk, a Dutch manuscript circa 1500.

1.1.       Young chickens with raisins (?) in the summer.
Broil them in a pot in pieces (?). When they are halfway done, add enough wine and some water, and add raisins, pig fat and enough egg yolks.

ALESIA’S VERSION

10 pieces of chicken

1 cup white wine

½ cup of water

½ cup raisins

¼ cup of bacon broken to bits

2 hard cooked egg yolkes

Brown the bacon until crisp and set a side.  In the bacon grease, brown the chicken.  Take out the chicken and degrease the pan or start a clean pan.  Add the chicken to the clean pan with ½ cup of wine and ½ cup of water and cover allowing it to simmer for ½ hour.  Then add another ½ cup of wine, raisins and bacon, allow to simmer another ½ hour.  Remove the chicken and keep warm.  Add mashed hard boiled egg yolks to the bottom of the pan and simmer gently until thickens.  Pour over the chicken and serve.

HELOISE’S VERSION

Coming soon.

SEPTEMBER 2010

In September it was suggested to do Dutch.  A web site was found for Wel ende edelike spijse which translates as Good and Noble Food.  Both Alesia and Heloise did the same young chicken with raisins that came out totally different.  Meadhbh did a yummy layered cheese and chicken dish.  Iustinos and Sophia went Roman with Iustinos doing an asparagus pie and Sophia doing an egg fritata.

‘ADASIYA
‘You cook the meat with chopped onion in oil and when the pot has been brought to the boil, and the scum removed, husked lentils are thrown in and cooked thoroughly. Then you pour in vinegar and spice it with coriander and cumin: throw in garlic (as well). Whosoever wishes may throw in ground cheese; whosoever wishes may colour it yellow with saffron. Throw in beet root without the cheese and garlic. Whosoever wishes may throw in something sweet.”

‘Adasiya. This dish is found in the earliest culinary manual compiled, by al-Warraq. Named for its chief ingredient, the lentil (‘adas), which is probably the oldest cultivated legume and is native to southwest Asia, possibly northern Syria and Iraq. The original recipe calls for the inclusion of meat, but it can be prepared as well without for those with vegetarian preferences. A variation of this recipe suggests using beet root which could be subsituted for the fresh coriander. In a Caliph’s kitchen by David Waines, London: Riad el Rayyes Books P.108-109

REDACTION
8 oz brown or green lentils, soaked an hour in hot water
1 medium onion, chopped fine
2 tablsppoons olive oil
1 large clove garlic, crushed
1 TBS ground coriander
1 TBS ground cumin
4 oz feta cheese chopped fine
4fl oz wine or cider vinegar

Drain the water from the lentils and put into a heavy casserole, together with the onion and garlic, adding just enough fresh water to cover the contents. Bring back to the boil, partially cover the casserole and cook for half an hour or until the lentils are tender. Allow the water to reduce somewhat while being careful not to let the contents burn.
Add to the spices to the casserole along with the vinegar and the cheese. Stir the mixture thoroughly and simmer gently for a further 30 minutes. This dish can either be served hot or enjoyed cold.

NOTES:
Usually done as vegetarian dish with no meat. Have put in half the feta in for 30 minute simmer and adding rest at last minute to ‘dress’ the dish.

285. To prepare a thick soup popularly called vivarole.
Get ten eggs and beat them. Have a broth ready, made of butter, salt, water, pepper, cinnamon and saffron, and in it spinach, chard, mint and marjoram, all finely chopped up as for a tourte. When that broth has boiled a little while with the herbs, mix a little grated bread and cheese into the beaten eggs and pour that into the broth, giving it a stir with a spoon. When it comes to the surface, serve it hot.

Scappi, Bartolomeo, and Terence Scully. The Opera of Bartolomeo Scappi (1570): l’arte et prudenza d’un maestro cuoco. Toronto: University of Toronto Press, 2008, p. 379.

FIRST REDACTION
SPINACH EGG DROP SOUP

2 cups beef bullion
1 TBS butter
1/8 tsp cinnamon
1/8 tsp pepper
1 bag baby spinach (9 oz) chopped small
2 TBS fresh mint, chopped and heaping
1 tsp chopped fresh marjoram
1 egg
1 tsp bread crumbs
1 tsp parmesan cheese

Bring the meat broth to a boil, add butter, cinnamon, and pepper. Add spinach and herbs and cover, at low heat for 5 minutes. Beat egg with bread crumbs and cheese. For one portion pour through a fork into soup.

NOTE: Interesting. The flavors of the mint and marjoram came out but not pepper or cinnamon. I would increase the pepper and cinnamon because it was a little bland. I was worried one egg per bowl would be too much but it was almost too little.

SECOND REDACTION
SPINACH SOUP WITH DUMPLINGS

1 pkg of chopped frozen spinach
6 cups of beef bullion
2 TBS of chopped mint
1 TBS of chopped marjoram
1 egg
1 heaping TBS of grated parmesan cheese, more if necessary
2 heaping TBS of grated plain bread crumbs, more if necessary

Bring the meat broth to a boil, add spinach and herbs. Heat through about 1 minute.
Have prepared a dough made of egg, bread crumbs, and cheese, very thick about the consistency of pancake batter. Drop rounded teaspoons of dough into the soup from the about the height of 12-18 inches so that they sink below the surface and cook, five to ten minutes until done. Serve.