shirleytwofeathers
Granny’s Shooshi Dinner
Ingredients:
- 3 Lbs rabbit meat, cut into pieces
- 2 fresh bay leaves
- 3 stems thyme
- 2 whole cloves
- 3 onions, minced
- 1 tablespoon oil
- A few black peppercorns, crushed
- Salt
- Water and red wine
- 1 and half cups diced carrots
- 12 small white onions
- 12 small mushrooms
- 18 small potatoes
- 1 tablespoon butter, softened
- 1 tablespoon flour
- 1 tablespoon minced fresh parsley
Instructions:
Put rabbit, bay leaves, thyme, cloves, minced onion, oil, peppercorns, and salt into a large pot. Pour in sufficient water and wine to cover the ingredients in the pan. Bring to the boil, reduce heat, and simmer gently for 2 hours. Add carrots, white onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, approx 25-30 minutes. Mix the butter with the flour and stir into the stew until the mixture has thickened. Simmer for 5 minutes. Sprinkle with parsley just before serving.
From: Journey Folki
Poacher’s Stew
Ingredients:
- ½ cup all purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 pounds venison, inch pieces
- 2 tablespoon shortening or lard (not oil)
- 6 cups hot water
- 3 medium potatoes, peeled and cubed 1 inch pieces
- 1 medium turnip, peeled and cubed 1 inch pieces
- 4 medium carrots, peeled and cubed 1 inch pieces
- 1 bell pepper, ¼ inch strips (optional)
- 4 stalks of celery, cubed 1inch pieces
- ½ cup diced sweet onion
- 1 pound small fresh white button mushrooms cut in half
- 1 tablespoon salt
- 2 beef bouillon cubes
- 1 bay leaf
Mix flour, salt, and pepper. Coat the meat with the flour mixture. Melt shortening in heavy cast iron Dutch oven pot; brown meat thoroughly. Add water, heat to boiling. Reduce heat; cover and simmer about 2 hours. Stir in remaining ingredients. Simmer 30-45 minutes or until vegetables are tender.
To thicken stew: Shake 1 cup cold water and ¼ cup flour in a covered jar until well blended. Stirring stew constantly add the water/flour mix. Heat to boiling and boil for 2 minutes, continuing to stir constantly. Remove bay leaf before serving
Best if served with fresh rolls or fresh bread.
Jugged Kaunengro
Jugged Kaunengro is a traditional Romany recipe for hare or rabbit stew.
Ingredients:
- 2 tablespoons flour
- Salt and pepper
- 1 hare, jointed
- 3 and a quarter cups strong stock, hot
- 1 lemon, peeled and sliced
- 1 onion, stuck with 3 cloves
- 12 black peppercorns
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup of red wine
Instructions:
Season the flour with salt and pepper. Dredge the joints with the seasoned flour. Put the hare into the stew jar with the hot stock, lemon onion, and peppercorns. Cover the jar tightly and stand it in a deep pan of cold water. Bring this to the boil and simmer for 3-4 hours (depending on the age of the hare). Remove the hare from the jar and keep hot. Knead the butter and flour together and stir into the stock with wine. Heat the sauce, stirring until smooth and thick.
From: Journey Folki
Campfire Bread
Ingredients:
- 8 cups flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 4 tablespoons butter or shortening
- 1 cup of milk
Method:
Combine the flour, baking powder, and salt and rub in the butter until mixture resembles bread crumbs. Add in the milk gradually to form a stiff dough – you may add a little water or more milk. Wind the dough around a clean branch or stick and suspend the branch over the dying embers of the fire, turning frequently until browned and crisp. Pull off the stick and the bread is ready to eat.
Note: The dough can be patted into a round and cooked on a hot greased griddle for 5-7 minutes on each side until cooked through.
Found at: Journey Folki
Joe Grey Soup (Traditional Gypsy Recipe)
An authentic Romany Gypsy recipe for a cheap and filling sausage and potatoes soup. Like most traditional Romany recipes, its easy to make and can feed a large family cheaply.
Ingredients:
- 1 tablespoon oil
- 4 links pork sausage
- 8 slices unsmoked back bacon, rindless
- 2 onions, chopped into large chunks
- 5 tomatoes, sliced
- 5 medium potatoes, sliced
- 3 beef bouillon cubes
- bread, to serve
- butter, to serve
Directions:
Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan.
Cut each bacon slice into 3, add to the pan and cook until browned. Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan. Continue cooking and add the sliced potato.
Cook until the potatoes are soft – you may need to top it up with more boiling water from the kettle. Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
Serve on plates (not bowls) with lots of fresh chunky bread
Serves 6
From: Food.com
Romany New Year’s Eve Love Divination
To divine whether you will marry in the New Year, try throwing a shoe or boot into a willow tree. If it gets caught in the branches, the answer is yes. You are allowed to throw the shoe no more than nine times because, in spells, nine symbolizes completion.
From: The Good Spell Book
Attracting Romance
If you wish to attract romance to your life, choose a night when the moon is new or full. Stand outside next to water – a stream, a well, a river, or even a garden pond.
Holding a rose or blossom from a fruit tree in your left hand, and a sweet apple cut in half in your right hand, recite the following:
Here is a rosebud pink and sweet.
Here is an apple ready to eat.
Here is a flower ready to open.
Here is an apple, true love’s token.
Here is a rose seeking a thorn,
Here is a love yet to be born.
Come hands, come truth, come thorn.
Throw half the apple over your left shoulder without looking back. Stick your flower into the ground, and eat the other half of the apple.
Found in: Gypsy Magic by Patrinella Cooper
Gypsy Pumpkin Bread
Ingredients:
- 2 lbs peeled pumpkin, cut into chunks
- 4 1/2 cups of strong white bread flour
- 1 tablespoon salt
- 1 oz fresh yeast
Instructions:
Bring a large pan of salted water to the boil and add the pumpkin. Simmer gently for about 20 minutes or until the pumpkin is tender. Drain well, reserve the liquid. Sieve the pumpkin into a bowl and beat to a puree. Cool until just warm, and then mix with the flour and salt. Dissolve the yeast in 6 tablespoons of the cooking liquid and leave in a warm place for about 10 minutes until frothy. Pour into the flour mixture and mix well to form a firm dough . If the mixture is too dry add a little more cooking liquid.
Knead well until smooth, place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size, about 2 hours. Knock back the dough, knead lightly, and shape into ball. Cover with lightly oiled plastic wrap and leave for about 1 hour until well risen.
Preheat the oven to 425 F. Using a sharp knife make a circular incision around the top of the ball about 2 inches from the edge. Place on a baking tray and cook for 45-50 minutes until deep golden and cooked through.
Found at: Journey Folki
Griddle Cakes – Gypsy Style
Ingredients:
- 2 cups self-raising flour
- Pinch of salt
- Pinch of ground mixed/pumpkin spices
- 4 tablespoons butter
- 4 tablespoons shortening or lard
- 3 tablespoons unrefined light brown muscovado sugar
- 4 tablespoons currants
- 1 tablespoon grated lemon peel
- 1 egg
- 1/2 cup milk
- Sugar for sprinkling
Instructions:
Sift the flour, salt, and spices into a mixing bowl and rub in the butter and shortening until the mixture resembles bread crumbs. Add the sugar, currants, and lemon peel. Beat the egg and milk together and add to the dry ingredients to form a soft dough. Roll out lightly on a floured surface about 1/4 inch thick and cut into 2 inch rounds. Cook on a hot floured griddle or heavy frying pan until golden on both sides. Sprinkle with sugar and serve hot and fresh.
From: Journey Folki
Vampire Pumpkins
Eat pumpkins quickly, lest they turn into vampires. People aren’t the only beings who can become vampiric. According to Balkan Romani folk traditions, hard-shelled, seedy fruits and vegetables can become vampires too. Although melons and squashes can also be vampiric, pumpkins – maybe because of halloween associations – have garnered the most attention.
The potential vampire is activated when a pumpkin is kept longer than ten days or not consumed before Christmas. Leaving it out all night exposed to a full moon may activate transformation, too. Not every pumpkin is guaranteed to turn into a vampire just as not every corpse is expected to rise. Vampire pumpkins betray themselves by making growling noises or developing red, vaguely blood-like splotches on their shells.
In general, there’s no need to worry about vampire pumpkins very much. As they don’t possess teeth, they can’t cause sudden, immediate harm. They are, however, unhealthy to keep around as they gradually absorb psychic energy from those around them. If a person is debilitated with low energy and a weak aura, such pumpkins can eventually cause damage, although it is a slow process. Vampire pumpkins also attract malevolent spirits.
Plunge vampiric pumpkins (or other suspect produce) into boiling water to kill them. Then break them into pieces and discard. (The traditional weapon for breaking them is a branch or handmade broom, which is then also discarded.)
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