Lenten-Fst-mnu-art – 4/4/04
The menu for a small, private feast for five people in Lent by Brekke Franksdottir. The menu consisted of ÒSlyte SoppesÓ, ÒSalatÓ, ÒSalmon in PasteÓ, ÒLoseyns in Fyssh DayÓ and ÒPerys in SiripÓ
NOTE: See also these files: salmon-msg, fish-feast-art, fish-msg, salmon-msg, salads-msg, pasta-msg, fruit-pears-msg, fasts-msg.
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From: Christine Seelye-King
To: Cooks within the SCA
Sent: Wednesday, November 05 2003 5:43 PM
Subject: RE: [Sca-cooks] Fish in Feast (was alot of things)
Hmm, that does sound good. It almost sounds like Icelandic Chicken without
the bacon, using any number of meats.
Christianna
>>>>
There is a fish dish out of Geuter Spise that I really want to try:
19. This is a good salmon dish.
Take a salmon, scale it, split and cut the two halves in pieces. Chop
parsley, sage, take ground ginger, pepper, anise, and salt to taste. Make a
coarse dough according to the sze of the pieces, sprinkle the pieces with
the spices, and cover them completely with the dough. If you can fit them
into a mould, then do so. In this way you can prepare pike, trout, bream,
and bake each one in its own dough. If it is a meat-ay, however, you can
prepare chickens, partridges, pigeons, and pheasants, provided that you have
the noulds, and fry them in lard or cook them in their moulds. Take chicken
breast or other good meat, This will improve your art of cooking even more,
and don't over salt.
Serena da Riva
<<<<
Date: Fri, 7 Nov 2003 21:38:30 -0500
From: "Carol Eskesen Smith" <BrekkeFranksdottir at hotmil.com>
Subject: Re: [Sca-cooks] Fish in Feast (was alot of things)
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
OK, all - here's one redaction of the fish dish (along with many
others), served at a private Lenten feast for 5 last Spring. You may
want to play with it; I'm not entirely thrilled with my redaction yet.
Brekke
Lenten Menu
Slyte Soppes
Curye in Inglysch, ed. Constanc B. Hieatt and Sharon Butler, Oxford
University Press, 1985.
Book IV, Forme of Cury, No. 82, Slyt soppes., p. 116
82. Slyt soppes. Take white of lekes and slyt hem, and do hem to seeþ
in wyne, oile, and salt. Tost brede and lat in disshes, and cast the
sewe aboue, and serue it forth.
Leeks 9 large
Wine 2 C
Olive oil 5 Tbsp
Salt 1 1/2 tsp
Slit and wash leeks to remove sand. Cut off tough green section; then
cut remainder into pieces ca 1" long. Saute in olive oil. Add wine
and cook 15 minutes unil done. Serve with toasted bread. (we will be
using bread bowls.)
Salat
Curye in Inglysch, ed. Constance B. Hieatt and Sharon Butler, Oxford
University Press, 1985.
Book IV, Forme of Cury, No. 78, Salat., p. 115
No. 78. Salat. Take Persel, sawge, rene garlic, chibolles, oynouns.
Leek, borage, myntes, porrettes, fenel, and toun cresses, rew,
rosemarye, purslarye,; laue and waische hem clene. Pike hem. Pluck
hem smal wiþ þyn honde, and myng hem wel with rawe oile; lay on vyneger
and salt,a nd erue it forth.
Note: we're taking some liberties with this one,
Red leaf lettuce 1/2 head
Red cabbage 1/2 head
Chickory 1/4 bunch
Red onion 1
Fresh parsley ca 1 Tbsp
Fresh garlic 2 - 3 peeled cloves
Scallions as desired
Dressing:
Olive Oil 4 parts
Wine Vinegar 3 parts
Salmon in Paste
Daz buch von guter spise #19, in translation, p. 96.
19. This is a good salmon dish.
Take a salmon, scale it, split and cut the two halves in pieces. Chop
parsley, sage, take ground ginger, pepper, anise, an salt to taste.
Make a coarse dough according to the size of the pieces, sprinkle the
pieces with the spices, and cover them completely with the dough. If
you can fit them into a mould, then do so. In this way you can prepare
pike, trout, bream, an bake each one in its own dough. If it is a
meat-day, however, you can prepare chickens, partridges, pigeons, and
pheasants, provided that you have the moulds, and fry them in lard or
cok them in their moulds. Take chicken breast or other good meat.
This will improve your art of cooking even more. And don't oversalt.
Salmon ca 1/2 4lb
Fresh parsley ca 5 Tbsp, chopped fine
Fresh sage ca 1 Tbsp, chopped fine
Ginger 1 Tbsp
Anise 1 lstar, ground
Pepper 2 Tbsp
Salt to taste
Paste (oil pastry orm Better Homes and Gardens):
Flour 1 C
Salt 1/2 tsp
Salad oil (Olive oil) 1/4 C
Ice Water 2 1/2 Tbsp
Mix flour and salt. Blend oil and water; pour into dry mix and form
into a soft ball. Roll out as needed.
Blend herbs and spices and rub into fish. Cover fish with pastry and
bake at 350¡ ca 1/2 hr., until done. Serve hot.
Loseyns in Fyssh Day
Curye in Inglysch, ed. Constance B. Hieatt and Sharon Butler, Oxford
University Press, 1985.
Book IV, Forme of Cury, No.132, Loseyns in Fyssh day
132. Losens in Fyssh day. Tak almaundes vnblaunched and waische hem
clene & grynde hem; drawe hem vp with water. seeþ þe mylke & alye it
vp with loseyns. Cast þerto saffron, sugur, & salt, & messe it forth
with colyaundre in confyt rede, & serue it forth.
Amonds 2 C
Water 8 C
Fettuccine 1 lb
Sugar 1 tsp
Salt 1 Tbsp
Saffron, ground pinch
Candied corainder seeds 1 Tbsp
Mix almonds with water. Bring to a boil, add fettuccine, and salt and
cook until noodles are al dente. Drain if necessary. Add sffron and
sugar. Just before serving, add candied coriander seeds.
Perys in Sirip
Two Fifteenth Century Cookery Books, ed. Thomas Austin, Oxford
University Press, 1964, pg. 87
Perys in Syrippe. Take Wardons, and cast hem in a faire potte, And boil
hem until þei ben tendre; and take hem vppe and pare hem in ij. Or in
iij. And take powder of canell, a good quantite, and cast it in good
red wyne, and cast sugur thereto, and put hit in an earthen potte, and
lete boile; And then cast the peris thereo, And late hem boile tohidre
awhile; take powder of ginger, and a litell saffron to colloure hit
with, And loke that hit be poynante/ And also Doucet/
NOTE: I used Anjou pears, since they were available and cheap. I
allowed a full pear per person; half would have been plenty. The
color was marvelous, and unexpected; I had not tried the dish in
advance. (Pears. Wine. Sugar. Spices. What could go wrong?)
Pears 12
Water to cover
Red Wine to cover, ca 6 C
Cinnamon 1 bsp
Sugar 4 Cups
Ginger 0.5 tsp
Saffron to color
Poach whole pears in water until just soft and cooked through. Cool to
room temperature, peel, core, and cut into halves or thirds. Mix wine
with cinnamon and sugar and boil togethr. When boiling, add pears,
and heat to boiling again. Then add ginger and saffron. Check for
sharp/sweet flavor, and serve.
<the end>