shrimp-msg - 11/14/16
Medieval shrimp recipes.
NOTE: See also the files: Shrympes-art, seafood-msg, fish-msg, salmon-msg, fish-pies-msg, netting-msg, caviar-msg, eels-msg, frogs-msg, stockfish-msg.
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Date: Tue, 22 Sep 1998 16:58:19 EDT
From: Bronwynmgn at aol.com
Subject: Re: SC - period shrimp dishes
<< Its seems shrimp is getting the okay nod and would LOVE
to hear about some recipes and/or guidance to sources.
>>
There's a recipe in "Take a Thousand Eggs..." which is basically to boil the
shrimps a few minutes until pink, cool, and serve sprinkled with vinegar.
Doesn't get much simpler than that!
Brangwayna
Date: Wed, 23 Sep 1998 09:33:22 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - period shrimp dishes
>Bronwynmgn at aol.com writes:
><< There's a recipe in "Take a Thousand Eggs..." which is basically to boil the
> shrimps a few minutes until pink, cool, and serve sprinkled with vinegar.
> Doesn't get much simpler than that!
>
> Brangwayna >>
>
>Can she post it , Cindy? Please? Pretty Please? < grovel, grovel, kiss, kiss,
>grovel>
>
>Ras
Hello! <Stop that grovelling!> There are 2 recipes for shrimp in "Take a
Thousand Eggs or More."
Harleian MS. 4016
159 Shrympes. Take Shrympes, and seth hem in water and a litull salt, and
lete hem boile ones or a litull more. And serue hem forthe colde; And no
maner sauce but vinegre.
and
Harleian MS. 279 - Leche Vyaundez
xlij. Froyse in lentynne. Take Fygis & Roysonys, & grynde hem in a
mortere, & draw vppe with kreme of Almaundys; [th]an take Rys [th]row a
clo[th]e; [th]an take [th]e Luce, an [th]e Perche, & [th]e Schrympe, &
se[th]e hem, & do a-way [th]e bonys, & [th]e hedys, & grynde hem in an
Mortere, & draw hym vppe with [th]e creme of [th]e Almaundys; [th]en take
Rys, & do hem on a potte ouer [th]e fyre, Whan [th]ey ben clene, with a
lytil Watere, late hem se[th]e til [th]ey ben drye, & [th]at [th]ey
schorge; [th]an take & hew on a borde, & do [th]er-to; [th]en take Sugre, &
Safroun a goode quantyte, & gode pouder, & caste [th]er-to, & boyle it
y-fere, & frye it in oyle, & make [th]er-of a Froyse, & serue f[orth].
42. Pancakes (or fritters) in Lent. Take Figs & Raisins, & grind them in
a mortar, & draw up with cream of Almonds; then take Rice through a cloth;
then take the Pike, and the Perch, & the Shrimp, & seethe them, & take away
the bones, & the heads, & grind them in a Mortar, & draw him up with the
cream of the Almonds; then take Rice, & put them in a pot over the fire,
When they are clean, with a little Water, let them seethe till they are
dry, & that they scorch; then take & hew on a board, & put thereto; then
take Sugar, & Saffron a good quantity, & good powder, & cast thereto, &
boil it together, & fry it in oil, & make thereof a Pancake, & serve
f[orth].
Cindy Renfrow
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
Date: Thu, 08 Jun 2000 10:12:32 -0600 (MDT)
From: grasse at mscd.edu (Martina Grasse)
Subject: SC - Shrimp auf Rumpolts art
In the original these dishes are in Rumpolt's chapter on Krebs. The woodcut
shows a lobster, but if you look up Flusskrebs the translation is crawfish,
so I used shrimp (because they were on sale, and I was bringing them to
Caerthe's Cavalier Holiday picnic last Sunday, and I'm on a budget.)
I will be cooking the feast (probably straight from Rumpolt) for Caerthe's
Arts and Sciences competition in November, and have had requests to find a
way to include at least one of these in one of the courses. (Yes, I take
requests.)
I do not have the transcribed German to hand (will do tonight) and I do not
have the translation (see above for reason ;-) But I do remember what I did
to re-create it, and both these recipes tasted soo good I had to share
(while we are on a Rumpolt kick.)
#16 400 year old fried shrimp ;-)
1/2 pound of large (25-30 per lb) raw shrimp
1/4 cup of flour
4oz butter
salt, pepper and powdered, dried ginger (to taste)
Rinse shrimp, peel (and devine) but leave the tail shell attached.
Salt and pepper the shrimp, then dust them with flour (enough to coat, but
shake off any excess.)
In a heavy medium size skillet melt and heat the butter.
In the hot butter, fry the shrimp on both sides till golden brown and done,
but don't overcook. I used high heat, the butter started to brown a little.
The shrimp were done very quickly and picked up a little of that nutty brown
butter flavor. Remove and drain the shrimp (on absorbent toweling) and while
still hot dust them with the ginger (to taste.) This is great hot and also
very good cold. (I took it to a picnic to great reviews.)
#11 Shrimp with butter and verjuice
5 extra large raw shrimp (the 12-16 per lb. Size)
1 T butter
1 t verjuice
pepper
5 Oyster shells (deep half) (would make 1 dinner serving or 2-3 appetizers,
increase as needed)
I did not have oyster shells to hand, so I used scallop shells.
Peel, tail, and devine your shrimp. Place one shrimp (curled up) into deep
end of each shell. Season with pepper (to taste,) then top with a dollop of
butter (I think I used about 1/2 t per shrimp) and a few drops of verjuice.
(OK, I gotta admit I had to cheat here... I do not have verjuice in my pantry
yet, so I experimented, I did 2 with cider vinegar, 2 with balsamic vinegar,
and one with red wine that was too sour for my tastes.) The balsamic was the
standout winner.
To cook I placed my 5 scallop shells (filled with their precious cargo) into
my largest skillet, added water to the skillet (not enough to flow into the
shells!) and placed a lid on it. Then turned on the heat and let them steam
away till they were cooked through (about 5 minutes.) This was wonderfully
rich, and looked very elegant hot from the pan, and they were still delicious
and showy served room temperature the next day at the park.
I think you could use smaller shrimp and place 3-5 in each shell, thereby
extending your shells (my biggest skillet only fit the 5 shells I own, and by
placing multiples per shell I could have appetizers for 5 rather than seeming
chintzy at only serving each person one shrimp, or having to do 3-5 batches
so my guest would have to eat their appetizers in shifts;-)
Hope you enjoy, and as always, feedback appreciated.
Gwen-Catrin von Berlin
Date: Tue, 2 Dec 2003 16:39:31 -0500
From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
Subject: Re: Not OOP--serving shrimp (was Re: [Sca-cooks] OP: shrimps
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Also sprach Pixel, Goddess and Queen:
>In C. Anne Wilson's _Food in Britain_, she talks about shrimp being eaten
>in period and that they were served with vinegar. But that's all that she
>says. How would one go about cooking and serving shrimp, for, say, a 13th
>c. feast? Or would this have been considered low-class and not served?
MS Harl. 4016 says to "Take Shrympes, and seth hem in water and a
litull salt, and lete hem boile ones or a litull more. And serue hem
forthe colde; And no manere sauce but vinegre."
I believe Taillevent says something similar, but can't check on it now.
<snip>
Adamantius
Date: Tue, 23 Jan 2007 09:05:20 +1300
From: Adele de Maisieres <ladyadele at paradise.net.nz>
Subject: Re: [Sca-cooks] Period Shrimp sauce
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Georgia Foster wrote:
> OK ... so I have aquired several pounds of 15 count shrimp. I sez to
> myself "self ... I wonder what we can do with five pounds of shrimp
> that would go with the MEAT feast this next weekend".
>
> Self sez
>
> "I don't know ... ask somebody else"
>
> So, being a good listener, I put forth the question ... how would you
> prepare 5 pounds of shrimp for a MEAT feast?
Suggestion 1: The good Housewife's Jewel has at least one recipe for shrimp.
Suggestion 2: Peel shrimps and fry with butter, garlic, and a small
sprinkle of mace 'til done. Feed to cooks. :-)
--
Adele de Maisieres
Date: Mon, 22 Jan 2007 15:19:31 -0500
From: Gretchen Beck <grm at andrew.cmu.edu>
Subject: Re: [Sca-cooks] Period Shrimp sauce
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
The Two 15th C Cookery books suggests simply:
Take Shrympes, and seth hem in water and a litul salt, and lete hem boile
ones or a litull more. And serue hem forthe colde; And no maner sauce but
vinegre.
The Boke of Kervying suggests the same:
Shrympes welle pyked / ?e scales awey ye cast,
Round abowt a sawcer / ley ye ?em in hast;
?e vinegre in ?e same sawcer, ?at youre lord may attast,
The Boke of Nurture suggests
Vinegre / powdur withe synamome / and gyngere,
Not sure how this would go with a meat feast, but then again, I'm willing
to eat shrimp in almost any form...
toodles, margaret
Date: Thu, 1 Feb 2007 12:38:25 -0800
From: "Ian Kusz" <sprucebranch at gmail.com>
Subject: Re: [Sca-cooks] Period Shrimp sauce
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
On 1/22/07, Georgia Foster <jo_foster81 at hotmail.com> wrote:
> OK ... so I have acquired several pounds of 15 count shrimp. I sez to myself
> "self ... I wonder what we can do with five pounds of shrimp that would
> go with the MEAT feast this next weekend".
Found this online; would it do?
MEDIEVAL SHRIMP WITH BUTTERCUPS
1 (12 oz.) can beer
2 tbsp. sliced green onions or shallots
2 stalks celery, coarsely chopped
3 lb. fresh or frozen shrimp in shells
4 tbsp. butter
1/4 c. beer
Dillweed to taste
1/2 c. butter
1/4 c. dry sherry (optional)
1/4 tsp. garlic salt
In saucepan, combine 1 can beer, onion and celery. Bring to boiling. Add
shrimp. Heat to boiling. Reduce heat and simmer until shrimp turn pink, 1-3
minutes. Drain. Serve with dill butter and sherry garlic butter.
Dill butter: In a small saucepan, melt the 4 tablespoons butter. Stir
in 1/4 cup beer and dill weed. Heat through.
Sherry garlic butter: In small saucepan, melt 1/2 cup butter. Stir in
sherry and garlic salt. Heat through
Date: Thu, 01 Feb 2007 16:18:05 -0500
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Subject: Re: [Sca-cooks] Period Shrimp sauce
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
On Feb 1, 2007, at 3:54 PM, Pat Griffin wrote:
>> MEDIEVAL SHRIMP WITH BUTTERCUPS
> Documentation, please?
>
> Lady Anne du Bosc
> Known as Mordonna The Cook
Okay, here ya go:
http://www.cooks.com/rec/doc/0,1645,156171-224207,00.html
Are you enlightened yet? ;-)
The scary thing is that technically, a lot of our documentation isn't
much better than this. "This is true because somebody said so."
I don't think the original poster of the medieval shrimp with
buttercups is personally vouching for its medievalness. Or am I
mistaken?
Adamantius
Date: Thu, 1 Feb 2007 16:50:52 -0800
From: "Ian Kusz" <sprucebranch at gmail.com>
Subject: Re: [Sca-cooks] Period Shrimp sauce
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Yes, I apologize; all I know is that it's supposedly medieval, but no
provenance.
I did find a recipe, sort of, from What's-his-name....Kenelm Digby (1663),
but he just says wash off the shrimp several times in water and milk, and
serve with butter....not interesting.
Harlein Manuscript 4016 has them served with vinegar...
but if it helps, here's a website for someone who HAS found some decent
sources on shrimp....
http://flash.lakeheadu.ca/~kmerkley/shrimps.html
she mentions that le menagier mentions "shellfish," but the translation I
saw translated them as "mussels," but, just in case, here's the recipe:
(shellfish -- mussels?) are cooked quickly on a high fire, in very little
water and wine without salt, and eaten with vinegar. Item, when they are
cooked in old verjuice and parsley, then fresh butter added, it makes
a good soup.
I shouldn't read Apicius, now I'm hungry. He has some stuff for "any
kind of fish"
Use any kind of fish. Prepare clean, salt, turn in flour,
salt*3*<http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/
10*.html#432note3>and
fry it. Crush pepper, cumin, coriander seed, laser root, origany, and
rue, all crushed fine, moistened with vinegar, date wine, honey, reduced
must, oil, and broth. Pour in a sauce pan, place on fire, when simmering
pour over the fried fish, sprinkle with pepper and serve.
and something else for "shellfish"
fried lightly, crush pepper, lovage, caraway, cumin, figdates, honey,
vinegar, wine, broth, oil, reduced must; while boiling add mustard.
that's probably scallops, but wtheck.
Sorry about taking a source's word for the periodness of the original
recipe; I really should have looked it up.
Date: Fri, 02 Feb 2007 20:43:44 -0500
From: rattkitten <rattkitten at hughes.net>
Subject: Re: [Sca-cooks] Period Shrimp sauce
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Here try this.... Also from Goode Cookery Website...
However check the Documentation.... BTW Yeah it's good but yeah it is
Just Vinegar...
Nichola
"Shrympes
PERIOD: England, 15th century | SOURCE: Harleian MS 4016 | CLASS:
Authentic
DESCRIPTION: Shrimp served with vinegar
ORIGINAL RECEIPT:
Shrympes. Take Shrympes, and seth hem in water and a litull salt, and
lete hem boile ones or a litull more. And serue hem forthe colde; And no
maner sauce but vinegre.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279
& Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, &
Douce MS 55. London: for The Early English Text Society by N. Tr?bner &
Co., 1888.
GODE COOKERY TRANSLATION:
Take shrimps, and boil them in water and a little salt, and let them
boil once or a little more. And serve them forth cold; And no manner
sauce but vinegar.
INGREDIENTS:
* Fresh shrimp - cleaned.
* Salted water
* Red wine vinegar
DIRECTIONS:
Boil shrimp in salted water until done; remove from water and let cool.
Serve cold with vinegar as a dipping sauce.
Not very exciting... (I cooked it I can say that.) But it was well
received!!!
Nichola
Date: Fri, 21 Nov 2008 07:20:54 -0500
From: "Euriol of Lothian" <euriol at ptd.net>
Subject: Re: [Sca-cooks] butter fried shrimp
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
This was based on the translation of Rumpolt's, Ein New Kochbuck, #16 found
at (http://clem.mscd.edu/~grasse/GK_fish1.htm)
Original Recipe:
Wenn die Krebs klein seind/ so dreh das fo:erder am Schwantz herausz/
nim{m} die Oberschalen davon hinweg/ lasz die Schalen am Schwantz
hengen/ pfeffers/ Saltzs vnd Mehls wol/ backs ausz der heiszen Butter/ gibs
trucken also warm auff ein Tisch/ bestra:ew es mit einem Jngwer/ so ist es
gut vnd wolgeschmack.
English Translation:
If the crawfish are small/ so twist the front away from the tail/
take the shells away/ (but) leave the shell attached at the tail/
pepper/ salt and flour (them) well/ bake (fry) them in the hot butter/ give
dry and warm to a table/ sprinkle it with ginger/ so it is good
and welltasting.
My Interpretaton:
Serves 8
1 pound raw shrimp, peeled with tails left on and drained.
1 cup flour
2 tbsp ground black pepper
1 tbsp salt
1/2 cup butter (just enough to "grease" the pan)
1 tbsp freshly grated ginger
Combine flour, pepper and salt in medium size bowl. Dredge shrimp in flour
mixture. Leave shrimp in flour until flour about shrimp becomes moist (about
20 minutes). Place skillet over medium heat, add butter until butter is
melted. Remove excess flour from shrimp and put in hot skillet. Cook until
all shrimp meat has turned from gray to pink. Toss with freshly grated
ginger, then serve.
Euriol
-----Original Message-----
Euriol mentioned:
<<< also did a butter fried shrimp recipe where it was dressed in
seasoned flour before it was fried, then fresh ginger was grated
right over the top. >>>
Was this based on a period recipe? I'm probably mis-remembering, but
I thought use of flour this way was out of period, although it may
have just been late period.
Was the ginger grated over the top after or before cooking? Why did
you choose fresh ginger? I thought that most ginger was pretty dry by
the time it reached Europe.
Sounds wonderful. I'll have to try this sometime.
Stefan
Date: Mon, 30 Nov 2009 12:03:17 -0600
From: "Kathleen A Roberts" <karobert at unm.edu>
To: SCA-Cooks at ansteorra.org
Subject: [Sca-cooks] a newly done recipe
now i am sure i have been getting in touch with my inner
roman a bit too much lately. so...
yesterday, dear heart heard paula deen (white noise) say
something about shrimp, brown sugar and black pepper. i
think it was two different combos, but i wasn't paying
that much attention.
says he: "hey, that sounds good"
says me: "well, there's a recipe in apicius that uses
shellfish, honey and black pepper. do you want me to try
it?" (when will i ever learn?)
later that evening, a bag of frozen shrimp appears in the
Albertson's basket.
says me: "i guess you want shrimpies tonite?"
says he: "why don't you try that brown sugar thing?"
says me: "just for the heck of it, why don't i try that
apicius thing?" (still not learning)
says he: "yeah, try it on a few, and do the others with
old bay." (smart boy... don't ruin them all)
so there i was in the kitchen with a list of ingredients
from vehling and my cupboards having spilled forth, and
the shrimpies nicely thawed, and the seat of my pants
ready...
into a pan i put in this order:
olive oil
garlic and onions, finely minced (no shallots on hand)
red wine vinegar
cream sherry (no passum or raisin wine)
shrimp (8 of them, no langoustine)
i let that cook until said shrimpies were about half
cooked and then added
honey
black pepper (metric buttload)
black and yellow mustard seeds
salt
i finished the cooking of the shrimp, let the sauce reduce
and then tossed in a bit of parsley left over from
turk-zilla (no lovage... probably could have minced some
celery leaves but didn't think of that then).
adjusted the flavors and gave it to the guinea pig (who
might i add, walked into this one on his own)
he loved it, i loved it, incredibly good and approachable
flavors.
he wiped the pan with a piece of bread, and it is now on
the midwinter proposal being written, as part of appetizer
course.
it was not unlike a sweet, not too garlicy, scampi with
some bite from the mustard seed and pepper.
YEA!!!! SUCCESS at figuring out a list of ingredients.
still doing the happy (and yummy) dance.
cailte
Date: Tue, 1 Dec 2009 07:10:12 -0600
From: "Terry Decker" <t.d.decker at att.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] a newly done recipe
Not exactly Vehling, but the recipe in question courtesy of Flower and
Rosenbaum:
IUS IN LUCUSTA ET CAMMARIS: indura cepam pallachanam concisam. eius piper,
ligusticum, carcum, cuminum, caryotam, mel, acetum, vinum, liquamen, oleum,
defrutum. hoc ius adicito sinapi in elixuris.
SAUCE FOR CRAYFISH AND LARGE PRAWNS: Brown a chopped spring onion. Add
pepper, lovage, caraway, cumin, Jerico date, honey, vinegar, wine, liquamen,
oil, defrutum. Serve this sauce with mustard added, with boiled
{sea-crayfish or prawns}.
Vehling's translation:
SAUCE FOR SHELLFISH: chopped scallions fried lightly, crush pepper, lovage,
caraway, cumin, figdates, honey, vinegar, wine, broth, oil, reduced must,
while boiling add mustard.
Bear
Date: Tue, 01 Dec 2009 09:10:56 -0600
From: "Kathleen A Roberts" <karobert at unm.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] a newly done recipe
On Tue, 1 Dec 2009 02:59:05 -0600
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
<<< cailte gave her redaction of an Apicius recipe.
Can you post the original and Vehling's translation? I
don't have a copy right now. >>>
Pretty much what Bear posted. i want to try it with
caraway as well, but was entirely happy without it.
<<< red ine vinegar
cream sherry (no passum or raisin wine)
Any particular reason you think cream sherry might be
better than a regular red wine? Or is this just what you
had on hand? >>>
yes. 8) had it on hand, and i was thinking of the sweeter
wines Grainger talked about in her book.
<<< shrimp (8 of them, no langoustine)
raw or par-boiled? shelled or unshelled? (don't laugh,
I've been seeing a lot of unshelled shrimp show up on
oriental buffets. Just wanted to check) >>>
raw frozen shrimp. i left the shells on, they were the
ones slit up the back for easier shelling, so the sauce
got in. i think for a feast i might use shelled shrimp.
<<< honey
black pepper (metric buttload)
black and yellow mustard seeds
Ground or whole black pepper and black and yellow
mustard seeds? I assume because of size that the black
pepper is ground, but wanted to check on all three. >>>
coarse ground black pepper (from pepper mill, not a can).
the mustard seeds remained whole.
<<< Thanks, this sounds interesting, as does Euriol's
redaction of Rumpolt's shrimp recipe from a year ago.
And I do have some frozen shrimp in the freezer to use >>>
in our house, there are NEVER extra shrimp hanging around.
dear heart was still talking about how good it was this
a.m. on the drive to work.
cailte
From: Larry Laudenslager <larry.laudenslager at att.net>
Date: February 4, 2010 10:41:10 PM CST
To: Stefan at florilegium.org
Subject: Florilegium Archives =Shrimp
Unto THLord Stefan li Rous, do I Severin Festschdermacher send greetings. I was interested when I found out there was an update on shrimp recipes in December. I went through the archive and was surprised to find, rather not find, one of my favorite shrimp recipe. I have made it a number of times, and it goes over quite well. I do not remember where I got the recipe the first time around, but this is a copy from the website Celticnet.org. I have copied it here, and added my changes and reasons for them below.
Isicia ex sphondylis (Prawn Rissole)
Isicia ex sphondylis (Prawn Rissole) is a traditional Ancient Roman recipe for rissoles made from mashed seafood (scallops in the original, prawns in this version) bound with eggs and fried. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Isicia ex sphondylis.
Isicia ex sphondylis (from Apicius' De Re Coquinaria)
Original Recipe
Isicia ex sphondylis (from Apicius' De Re Coquinaria)
Isicia ex sphondylis: elixatos sphondylos conteres et nervos eorum eximes, deinde cum eis alicam elixatam; ova conteres, ‹piper, liquamen.. isicia ex his facies cum nucleis et› pipere. in omento assabis, oenogaro perfundes, et pro isiciis inferes.
Translation
Lightly cook scallops or the firm part of oysters. Remove the hard and objectionable parts, mince the meat very fine, mix this with cooked spelt and eggs, season with pepper, shape with croquettes and wrap in caul, fry, underlay a rich fish sauce and serve as a delicious entrée.
Ingredients
24 cooked, shelled prawns (the original recipe uses scallops, but you can use any seafood)
pinch of pepper
1 tsp liquamen (or Nam Pla)
1 egg, beaten
flour
salt and black pepper to taste
Method:
Mash the peeled prawns in a bowl. Add the pepper and Liquamen and the beaten eggs. Mix well and shape into patties. Roll in seasoned flour and fry gently in oil until browned on both sides.
1. I use Worcestershire sauce, I tried oriental fish sauce and do not care for the taste. In the cook book 'Cooking Forsoothly' it was noted that Worcestershire was an ok substitute.
2. I do not shape into a ball and deep fry. I found it would not stay together good enough for me, so I take 2 sheets of phyllo dough cut in half length wise, and then cut in thirds, place a table spoon of the meat mix on one edge and roll it up like an egg roll (1 package of 24 sheets give me 72 wrappers). These can be pan fried in butter (mmmmm) or butter basted and baked.
Severin Festschdermacher
Date: Sun, 02 May 2010 09:54:31 -0600
From: "Kathleen A Roberts" <karobert at unm.edu>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] shrimp
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
[about a shrimp dish to be served as part of a Roman feast]
<<< I'm assuming that you are the feast coordinator? So,
what recipe/redaction did you have in mind for your
shrimp? >>>
it has a sauce of chopped celery leaves, minced onion,
sweet sherry, honey, red wine vinegar, salt, pepper and
mustard seeds. i believe it was based on a sauce for
lobster or prawns.
sorry, no garum for the masses.
cailte
Date: Wed, 02 Feb 2011 10:17:13 -0700
From: "Kathleen Roberts" <karobert at unm.edu>
To: <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] midwinter shrimp recipe
Stefan.... here is the recipe for the shrimp dish. It was served cold (for expendiency) but can be done hot as well by finishing cooking the raw shrimp in the sauce. Much of the recipe was done by taste (a seperate plastic spoon per tasting mind you) due to the need to change the hot dish to cold. I find sweet and sour to be a very personal taste so I recommend experimentation with amounts. Fortunately my taste worked for the feasters, but I made it a bit less tangy than I would at home (connor loves it and mops the sauce with bread). At home, I will tend to use cider or malt vinegar instead of balsamic. I love mustard seed, but you may not. If you don't have any mustard seed (who am I typing at, of course you guys do) dry mustard will work, but will affect the texture and appearance - less rustic looking. Do NOT use prepared mustard unless it is dijon. Standard yellow throws off both appearance and taste.
white grape juice and white wine, 50/50 proportions
shallots or green onion (white part) minced
honey
mustard seed, black or brown or both
balsamic vinegar
coarse ground black pepper
salt
olive oil
Saute the shallot/onion in olive oil, until tender but not brown. set aside. Reduce wine/juice mixture until it coats the back of a spoon. Add all ingredients except for shrimp, and continue to simmer until flavors are nicely blended into a sweet/sour sauce.
At this point, if using as cold dish, put sauce to the side to cool. Once cool, toss with cold, cooked shrimp.
If serving hot, steam shrimp lightly (do not cook entirely) and toss with simmering sauce and cook until almost done. Remove from heat to allow shrimp to finish cooking in the sauce.
Play with it a bit. I think you will find it a keeper.
From the FB "SCA Cooks" group:
Urtatim Al-Qurtubiyya
2:20pm Oct 1, 2015
My apologies for posting a Apician recipe from Vehling's translation (patooey), but i'm not near my cookbooks
(Apic. exc. 17)
500g cooked and prepared large shrimps
1 tsp ground black (or white) pepper
1 Tb lovage
1/2 tsp ground celery seeds
2-3 Tb vinegar
100ml Liquamen, Thai fish sauce or 1/2 tsp salt
4-5 chopped hard-boiled egg yolks
Cook shrimp. Then pepper, lovage, and celery seeds. Pour in vinegar and liquamen. Add egg yolks and mix thoroughly but gently. Pour the mixture over the shrimp and serve.
Urtatim Al-Qurtubiyya
2:37pm Oct 1
My apologies for posting an Apician recipe from Vehling's translation (patooey), but i'm not near my cookbooks
43 Lobster or Crabmeat Croquettes
Isicia de scillis vel de cammaris amplis1
The shells of the lobsters or crabs which are cooked are broken, the meat extracted from the head and pounded in the mortar with pepper and the best kind of broth. This pulp is shaped into neat little cakes which are fried and served up nicely
My understanding is scilla are prawns... so crab or shrimp cakes! (how this differs from the better and more accurate translations i can't tell at the moment)
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