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. ************************************************************************ NOTICE - 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 I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ 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" Subject: Re: [Sca-cooks] Fish in Feast (was alot of things) To: "Cooks within the SCA" 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. Edited by Mark S. Harris Lenten-Fst-mnu-art 5 of 5