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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    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 see_
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 wi_ _yn 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.  see_ _e mylke & alye it
vp with loseyns.  Cast _erto 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 _ei 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>