Navigation Menu+

Kip met ravioli

24 maart 2010 door in Blogger |

Kip, of liever kapoen met ravioli, maar dan uit 1655. The Guardian toont online een filmpje waarin voedselhistorica Laura Mason en chef Allegra McEvedy een kapoen met ranioles bereiden zoals beschreven in The Compleat Cook.

De kip is een makkie, maar de ravioli vraagt om deskundigheid, tijd en geld. De vulling bestaat uit kalfszwezerik en nog zo wat. Hier de tekst, die volgens mij al een beetje is aangeharkt naar modern Engels. Dat kan geen kwaad, tenslotte weten ze ook niet zo precies hoe ze ravioli zullen schrijven: ranioles, ransoles, maakt niet uit.

Take a good young Capon, trusse it and draw it to boil and parboil it a little, then let it lye in fair Water being pikt very clean and white, then boil it in strong broth while it be enough, but first prepare your Ranioles as followeth;

Take a good quantity of Beet-leaves, and boyl them in water very tender, then take them out, & get all the water very cleane out of them, then take six sweet-breades of Veal, and boyl and mince them white, mince them small, then boil Herbs also, and four or five Marrow bones, break them and get all the Marrow out of them, and boyl the bigger piece of them in water by it self, and put the other into the minced Herbs, then take half a pound of Raisins of the Sun stoned and mince them small and half a pound of Dates, take the skins off and mince them also, and a quarter of a pound of Pomecitron minced small; then take of Naples-bisket a good quantity, and put all these together on a Charger or a great dish with half a pound of sweet Butter, and work it together with your hands as you do a piece of Past, [paste, as in sense of dough] and season it with a little Nutmeg, Ginger, Cinamon, and Salt, and Permasan [Parmesan] cheese grated, with hard sugar grated also, mingle altogether well, and make a paste with finest flour, six yolks of Eggs, a little Saffron beaten small, half a pound of sweet Butter, a little Salt, with some fair water hot (not boyling) make up your paste, then drive out a long sheet of paste with an eaven Rowling-pin as thin as you possibly can, and lay your ingredients in small heaps, round or long which you please, in the Paste, then cover them with the paste and cut them with a jag asunder, and so make more and more till you have made two hundred or more, then have a good broad Pan or Kettle half full of strong Broth, boyling leisurely, and put in your Ransoles, one by one, and let them boyl a quarter of an hour, then take up your Capon, lay it in a great Dish, & put on the Ransoles, and strew on them grated Cheese, Naples-Bisket grated, Cinamon and sugar, the more and more Cinamon and Cheese while you have filled your dish; then put softly on melted Butter with a little strong Broth, your Marrow, Pomecitron, Lemons sliced and serve it up, and put it into the Dish; so Ransoles may be part fryed with sweet but Clarified Butter, either a quarter of them or half as you please; if the butter be not clarified, it will spoil your Ransoles.

Op het plaatje Allegra McEvedy in een keuken die ik helemaal begrijp. En hier is het filmpje te zien: