Original
Per cuocere ogni sorte di carni salate, & salami
Recipe Source: Cap 113, secondo libro, Scappi
La coscia del manzo salata, over del boue, e la coppa del boue affaticato dal giogo, & la lingua d’esso boue, o di bufalo son le parti piu saporite, & migliori, e tutte le dette carni prima che si cocinino vogliono stare in acqua tepida fin’a tanta, che siano mollificate, & si hanna da cuocere in un vaso agiato con acqua; le lingue alle volte si potranno cuocere con acqua, & vino; ma l’altre parti vogliono eser cotte all’acqua, e li salami richiedeno d’esse serviti sempre freddi; ma se saranno misalati cuocanosi, & servanosi come si dice nelle lor capitoli. In questo medesimo modo si cuoceno i presciutti del cignale, & del cervo.
Translation
To cook every sort of salted meat and salami
Translation Source: http://www.geocities.com/helewyse/feste_di_san_martino.html
Translator: Mistress Helewyse de Birkestad
The shoulder of salted beef or cow, and the “coppa” of beef made from the yoke (?), and the tongue of this beef, or of buffalo are the best and most tasty pieces, and all these said meats, first before you cook them they need to soak in tepid water, until they become soaked/tender, and one puts them to cook in a vessel with plenty of water, the tongue at times one can cook with water and wine; but the other pieces should be cooked in water, and the salami requires that it is always served cold, but if they are half salted they can be cooked and served like it says in the relevant chapter. In this same way one can cook the ham of boar and deer.
Redaction (48 servings)
Redaction Source: Mistress Helewyse de Birkestad, HL Suzanne de la Ferté
12 lbs boneless ham
1 litre red wine
3 litres water
1 tsp whole cloves
2 ea cinnamon sticks
Method:
1. Raw ham is first soaked to remove some of the salt.
2. Then put ham to simmer in a pot containing wine, water, cloves and cinnamon sticks.
3. Bake at 325 degrees F for 20 minutes per pound.
4. Let the ham cool in the cooking liquid.
5. When cold, serve sliced.