From the workshop "Cooking with Historical Texts" with Ken Albala:
How to smeare a Rabbet or a necke of Mutton
Take a Pipkin, a porenger of water, two or three spoonefuls of Vergis, ten Onions clean pilled, and if they be great quarter them, mingle as much Pepper and salte as will season them, and rub it upon the meat, if it be a rabbit: put a piece of butter in the beliye and a piece in the broth, and a few Curraans if yon wil, stop your pot close and sieth it with a softe fier but no fier under the bottome, then when it is soden serve it in upon soppes and lay a few Berberies upon the dishe.
Thanks to
Ulla Kjarval for the photo.
I loved this talk. What I found most fascinating is that food historians do not cook. Great to hear that Ken Albala is blazing the trail! With the whole snout to tail school of thought, food historians who can cook are going to be in demand!
ReplyDeleteThanks! I've started to think about nose-to-tail as a prominent theme for next year's Institute...complete with more hands-on food production / processing. Stay tuned!
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