Cooking Martino

WORK IN PROGRESS!

I still have much to add on this page. Please come back at a later date for more information.

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Tuscan

Er aconciár bene vna porchetta, Fa in prima ch ∫ia ben pelata in modo ch ∫ia biancha & net-ta Et poi fendila per lo deritto, de la ∫china, & caccia fore le interiori & lauala molto bene, Et da poi togli ifigatelli de la ditta porchetta, & battili bene col coltello í ∫éme con bone herbe, & togli aglio tagliato menuto, & vn pocho di bon lardo, & vn pocho dica∫o grattu-giato, & qualch ouo, & pepero pe∫to, & vn pocho, zafrano, & me∫cola tutte que∫te co∫e & mettele í la ditta porchetta, reuer∫andola a modo che ∫I ∫anno le tenche, cio, e, ponendo quello di dentro difor, Et dapoi cu∫ila í ∫eme& ligala bene & pomla accocer nel ∫peto, óuero ∫u lagraticula, Ma falla cocér adafcio ch ∫ia ben cotta co∫i lacarne como etiam dio il pieno Et fa vn pocha di ∫alamora có aceto pepero & zafrano, & tolli doi ó tre ramicel-le de lauoro, ó ∫alvia, o ro∫marino, & gietta ∫pe∫∫e uolte di tal ∫alamora í ∫u la porchetta, Et ∫imile ∫í po fare de oche, Anatre, Gruue, Capponi, Polla∫tri, & altri Simili.

English

To dress well one suckling pig. See first that it is well skinned in the manner that it is white and clean. And then cleave it straight down the backbone and take out the internals and wash them very well. And then take the liver of the said suckling pig and beat well with a knife together with good herbs, and take garlic, cut small, and a little grated cheese, and some eggs, and ground pepper, and a little saffron and mix all these things. And place them in the said suckling pig, returning them in the manner that is known for a Tench that is to say putting this within. And then sew the whole and fasten well. And put to cook on a spit, or properly on the grate. But fail not to cook leisurely, that it is well cooked, the meat, as well as the stuffing. And make a little brine with vinegar, pepper and saffron and take two or three twigs of laurel or sage or rosemary and cast many times this brine upon the suckling pig. And similarly one can made Geese, Ducks, Crane, Capon and other similar things.

Final Modern Recipe

I have several “final” recipes in the works for this entry and I have made this many, many times, but I am working on a final redaction to post here.

Roasted Pork with Cheese Stuffing

1 lbs. pork loin

Pre-heat oven to 400 degrees F (204 C).

Comments

Really six recipes in one!

Stuffed Suckling Pig

Stuffed Goose

Stuffed Duck

Stuffed Capon

Stuffed Poultry

Geese, Ducks, Crane, Capon and other similar things

VatMartino # 15 “Per conciare bene una porchetta”, Riva #29 “Per cocere et ben coconare una porcheta”, Platina...tr...Milham Bk VI #15 “On Roast Piglet”, Bühler #63 “La . . . porcheta a Rosto reversata”, Rosselli #20 “Per cuocere bene una porchetta” EP1598 #20 “To Rost a Pig”.

20) To rost a Pig.

First let him be scalded white and cleane, then cut him in the belly and take out the guts and entrailes, and wash it cleane, then shred Garlike very small with larde, grated Cheese, Egges, Pepper, and a little Saffron, mixe them togither and put them into the Pig, then sow it up and spit it, but let him rost sokingly, & let him be well rosted both outwardly and inwardly, then make a little liquor with vineger, Saffron, and two branches of Rosemary or Sage, and bast the Pig therewith. The like may be done with Geese, Duckes, Crane, Capon, Pullet, and other Birds.

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A picture of a roast suckling pig rotating over an open fire would be so much nicer than this pork loin. But for now it will have to do!

Saturday, May 9, 2009

Recipe 15