Skip to main content

Pasteís de Galinha, Século XV, Portugal (Chicken Pasties, 15th Century, Portugal).


Tomem carneiro, alcatra, ou lombo de porco fresco, e uma fatia de toucinho de fumeiro, para dar gosto. Piquem tudo muito bem. Com cravo, açafrão, pimenta, gengibre, coentro seco, caldo de limão ou de agraço, e uma colher de manteiga faz-se o refogado, ao qual se deitam a carne e o toucinho picados. Cozinha-se em fogo brando. Depois de pronto deixa-se esfriar e fazem-se os pastéis, bem recheados; pincele-os com gema de ovo e leve-os a assar em forno quente. Do mesmo modo se fazem os pastéis de galinha. Os pastéis ficarão mais gostosos, se recheados com carne crua.

Um Tratado da Cozinha Portuguesa do Século XV in http://objdigital.bn.br/Acervo_Digital/livros_eletronicos/cozinhaportuguesa.pdf

Take lamb, rump, or fresh pork loin, and a slice of smoked bacon, for taste. Chop everything very well. With the cloves, saffron, pepper, ginger, dried coriander, lemon or sauce broth, and a spoon of butter, sauté the minced meat and bacon. Cook over low heat. Once ready, let it cool and make the pastries, well filled; brush with egg yolk and bake in a hot oven. In the same way, chicken pasties are made. The pastries will be more delicious, if filled with raw meat.

A 15th Century Portuguese Cuisine Treaty in http://objdigital.bn.br/Acervo_Digital/livros_eletronicos/cozinhaportuguesa.pdf
Labels:

Comments

Post a Comment

Popular posts from this blog

Beef and Cheese Pie, 16th Century, Netherlands (Empada de Carne e Queijo, Séc. XVI, Países Baixos).

1 shortcrust pastry - 380g of beef - 100g cheese (I used brie) - a pinch of saffron and ginger  For beef pies. Take beef and that you shall cut very small and put into this in the winter manner: cheese, ginger and saffron. I baked in the oven at 200ºC, for about 35 minutes.  Bibliography: Een notabel boecxken van cokeryen, Netherlands, 1510 inhttp://medievalcookery.com/search/display.html?einno:91:PIE   1 massa quebrada - 380g de carne de vaca - 100g de queijo (eu usei brie) - uma pitada de açafrão e gengibre Para empadas de carne. Pegue na carne e corte-a bem pequena e coloque-a à maneira do inverno: queijo, gengibre e açafrão. Assei no forno a 200ºC, por cerca de 35 minutos. Bibliografia: Een notabel boecxken van cokeryen, Netherlands, 1510 inhttp://medievalcookery.com/search/display.html?einno:91:PIE  
Post a Comment
Read more

The Table of Catarina of Austria, Queen of Portugal (16th century).

   On the 14th of January, 1507, was born in Torquemada, Catarina of Austria. She was the daughter of Queen Joana of Castile,"the mad" and the Archduke of Austria and Duke of Burgundy, Philip, "the handsome", who died before she was born. She was named in honor of her maternal aunt, Katherine of Aragon, the first wife of Henry VIII of England. She remained with her  mentally unstable  mother, imprisoned at Tordesillas castle, until she was about to marry. Joana was still able to fulfill her duties as a mother and made sure Catarina had the same excellent education as herself, preparing her well for future life at court. Catarina was fluent in Latin, Greek and Spanish. She had religious, humanist and classical knowledge. She was also an excellent dancer, embroider and could play the organ.     In 1525, Catarina married her cousin, King João III of Portugal. Even though it was an arranged marriage, Catarina and João truly loved each other and spen...
Post a Comment
Read more

Clarea from Water (Honey Tea), 16th Century, Spain

50 ml water - 1 table spoon of honey - half tea spoon of cinamon - a pinch of ground cloves and ginger CLAREA DE AQUA   To one azumbre of water, four ounces of honey; you must cast in the same spices as for the other clarea; you must give it a boil with the honey over the fire, and when it is off the fire you must cast in the spices (the spices are the same as the next recipe underneath).  SPICES FOR CLAREA (Different Recipe, with alcohol, the above one just uses the same spices).  Three parts cinnamon, two parts cloves, one part ginger, all ground and strained through a sieve , and for one azumbre (6) of white wine, put an ounce of spices with a pound of honey, well-mixed and strained through your sleeve (7) of good thick linen, and strained through it often enough that the wine comes out clear. Bibliography: Ruperto de Nola, Libro de guisados, manjares y potajes intitulado libro de cozina (...) 1529, translated by  R. Carroll-Mann in  http://www.florilegium.or...
Post a Comment
Read more