Romani families, or tribes, though wandering the country most of the year, would occasionally stop at a particularly favorite campground for two or three months at a time. Frequently this campground was a favorite of other branches of the tribe, and sometimes there was a grand reunion that took place when the different groups came together there.
Many Gypsies, especially the older ones, looked forward to these reunions, to again meeting with old friends and to sharing their stories, their adventures, their tales of sorrow and joy.
Here is a spell that was sometimes worked to bring about such a gathering, particularly if it had been a hard winter and support, comfort, and advice was needed. This magick is worked by the mother of the family when cooking a meal (usually hedgehog or rabbit stew) during the waxing of the Moon.
All potatoes to be used should be cut lengthwise, rather than crosswise, and thrown into the family cookpot along with a pinch each of allspice, thyme, and mace. Onion can be used but not garlic. Carrots, turnips and similar root crops should be plentifully included. Stir the cookpot only clockwise, and when moving around it, move only clockwise. The stirring spoon must be a wooden one, and the cookpot must be iron.
On the fire over which the cookpot hangs, throw handfuls of cedar chips; and at some time during the cooking, sprinkle onto the fire three spoonfuls of salt.
Any time the pot is stirred, it must be stirred in batches of three, for example: three, six, or nine clockwise stirs at a time. During these stirrings the mother will say:
Stir the pot and bring us round;
Rom are to the atching-tan bound.
Merry we’ll meet and merry we’ll part
And merry will be the company found.
Source: Gypsy Love Magick
- 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
- 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
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
- 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 is a traditional Romany recipe for hare or rabbit stew.
- 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
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