Mock Entrails

By Myf (and others)

 

The Mock Entrails was a large subtlety that consisted of fruits strung together, battered and fried, along with sausages.   For most tables these were served on a platter, but for high table, the platter arrived empty.   Two hunters bore forth a deer which was suspended feet upward and lashed over a pole.   The deer was placed up on a  stand, and the entrails were served directly from the deers belly onto the high table platter.   Special thanks and Cudo's go to Cameron for making the extremely cool deer, as well as for coming up with the idea!  (I am looking for a clearer picture of the deer.  It is way cool!)

 

 

 

Mock entrails (Subt) Deer
Trayne Roste

Mock entrails of batter-fried fruit & nuts - contributed by Rebecca A. C. Smith

  • 4 pieces heavy string 18" long

  • 1/4 cup sliced almonds, soaked in warm water

  • 18 dried figs, halved

  • 6 oz dates, halved

  • 1/2 cup raisins

  • 1 1/2 cups oil

  • 7 oz beer

  • 1 1/3 cups flour

  • 1 tsp sugar

  • 1/4 tsp ground cloves

  • 1/2 ground ginger

  • dash of salt

Using a sharp needle, thread the dried fruits and nuts onto the strings. Alternate the fruits and nuts to achieve an uneven appearance. Set aside. Beat together beer, flour, salt and spices. Dip the strings of fruit and nuts in the batter to coat. Fry in oil over high heat one at a time. Fry until golden and drain.

Sausages

By Myf

Country: Italy
Century: 16th


1 pound pork
1/8 cup minced fennel
1 tsp pepper
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp clove
1/4 tsp mace
1/4 tsp liquid smoke*
1/2 Tbsp water
Sausage casing or caul fat


Cut most of the fat off the pork and grind it (this can be done with a grinder attachment for a KitchenAid, or with a food processor if necessary). Mix fennel, spices, and liquid smoke into the pork, mixing everything as evenly as possible. Add water and mix to moisten slightly. **Fill sausage casing with pork. ***Let rest in the refrigerator for about two days before cooking it. You can cook it in any manner you like. I like to grill them, if possible, or, if grilling is not possible, fry them in a little bit of oil or butter.


*The making of this sausage is not truly accurate to the original recipe in that I was not able to smoke the sausage. To make up for this fact, I decreased the amount of salt used (as it was not be smoked to preserve it), and added a bit of liquid smoke to make up for the loss of the flavor from not smoking it. If you are able to smoke the sausage, I would recommend increasing the amount of salt used, (the recipe recommends using ) and discarding the use of liquid smoke.


**Stuffing sausage into a casing is a relatively easy process, especially if you have a machine to do it. If you do not have a machine (which I personally do not own one), there are ways of getting stuffing the casing, without having to do it by hand. One way I found that was efficient was to use a disposable pastry bag, with a large holed tip. (Please note that I needed an extra set of hands to do this). About a pound will fit into a bag, though you need to be careful. Twist the top of the bag closed and put into a metal vice attached to a counter or table. Have one person hold the casing onto the tip of the pastry bag, while the other squeezes the bag to force the pork into the casing. Be careful to take it slow so that you do not cause air bubbles. If you have any questions please feel free to email me.


***It is important to let the sausage rest for a day or two before cooking. Resting allows the spices to diffuse through the meat and mellow a bit, changing the flavor completely.