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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 “Slyte Soppes, “Salat, “Salmon in Paste”, “Loseyns in Fyssh Day and “Perys in Sirip

 

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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This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

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Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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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>



Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
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Comments to the Editor: stefan at florilegium.org