sorrel-msg - 6/5/09 Medieval uses of sorrel. Recipes. NOTE: See also the files: salads-msg, verjuice-msg, The-Saucebook-art, sauces-msg, eggs-msg, herbs-msg, greens-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 ************************************************************************ Date: Wed, 13 May 2009 12:31:25 -0700 From: edoard at medievalcookery.com Subject: Re: [Sca-cooks] Sorrel To: "Cooks within the SCA" -------- Original Message -------- From: Karstyl <<< So, if your co-worker just walked in and placed a very generous 2 handfuls of Sorrel (Rumex acetosa) leaves with you, what would you cook for dinner? >>> I'd probably try one of the following: Diuers Sallets boyled. PArboyle Spinage, and chop it fine, with the edges of two hard Trenchers vpon a boord, or the backe of two chopping Kniues: then set them on a Chafingdish of coales with Butter and Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld Currins. Then cut hard Egges into quarters to garnish it withall, and serue it vpon sippets. So may you serue Burrage, Buglosse, Endiffe, Suckory, Coleflowers, Sorrel, Marigold leaues, water Cresses, Leekes boyled, Onions, Sparragus, Rocket, Alexanders. Parboyle them, and season them all alike: whether it be with Oyle and Uinegar, or Butter and Uinegar, Sinamon, Ginger, Sugar, and Butter: Egges are necessary, or at least very good for all boyld Sallets. [A NEVV BOOKE of Cookerie (England, 1615)] Sauce Sorell. Take Sorell, grynde hem small, And drawe hem thorgh a Streynoure, and caste there-to Salt, and serue hit forth. [Two Fifteenth-Century Cookery-Books (England, 1430)] Surelle. Take Surel, wasche hit, grynde it, put a litil salt, ther-to, and strayne hit, and serue forth. [Two Fifteenth-Century Cookery-Books (England, 1430)] Chekins upon Soppes. Take sorel sauce a good quantite and put in Cinomone and Suger, and let it boyle and powre it upon the soppes, and then laye on the chekins. [A Proper newe Booke of Cokerye (England, mid-16th c.)] To mak vert sauce tak parslye mynte sorell cyves and sauce alone then tak bred and step it in venygar do ther to peper and salt and grind them and temper them upe and serue it. [A Noble Boke off Cookry (England, 1468)] - Doc Date: Wed, 13 May 2009 15:31:45 -0400 From: "Mairi Ceilidh" Subject: Re: [Sca-cooks] Sorrel To: "'Cooks within the SCA'" Mmmmm, white bean soup: Chicken broth, a can or two of your favorite white beans, some leftover meat is you like. Heat, toss in chopped sorrel at the end. Serve with crusty bread. Mairi Ceilidh, wishin' someone'd bring me a bunch of sorrel <<< So, if your co-worker just walked in and placed a very generous 2 handfuls of Sorrel (Rumex acetosa) leaves with you, what would you cook for dinner? -Reyni-Hrefna >>> Date: Thu, 14 May 2009 11:25:41 -0500 From: "Gwen Barclay" Subject: Re: [Sca-cooks] Sorrel To: "Cooks within the SCA" A word of caution. Be careful when using sorrel - cut edges tend to turn dark, as badly as basil. I like to add fresh parsley when cutting in a chiffonode or blending for a soup or sauce to brighten the color. Also, add the sorrel at the last minute. Sorrel is excellent in a French or sour bread stuffing - again with parsley or other herb which holds its color - use to stuff mushroom caps or shrimp. Top with a soft cheese such as Fontana; bake a few minutes to melt cheese. Delish! Gwen Date: Thu, 14 May 2009 14:06:02 -0400 From: "Jim and Andi" Subject: Re: [Sca-cooks] Sorrel To: "'Cooks within the SCA'" I have to say, I would probably make the sorrel verjuice again from my last feast. It was incredible, really showing off both the flavor of the verjuice and the flavor of the sorrel, and was the perfect complement to the poached mahi-mahi I served it with. The sharp/sour/sweet of the sorrel verjuice cut the richness of the fish. The combination was just great. Madhavi Date: Fri, 15 May 2009 02:34:21 -0600 From: James Prescott Subject: Re: [Sca-cooks] sorrel verjuice? To: Cooks within the SCA At 2:01 AM -0500 5/15/09, Stefan li Rous wrote: <<< I have to say, I would probably make the sorrel verjuice again from my last feast. It was incredible, really showing off both the flavor of the verjuice and the flavor of the sorrel, and was the perfect complement to the poached mahi-mahi I served it with. The sharp/sour/sweet of the sorrel verjuice cut the richness of the fish. The combination was just great. Madhavi >>> Was this your own invention? Or do you have some evidence for verjuice being made with sorrel in period? Or is this just an addition to green grape or crabapple juice, which is what I thought verjuice was made from. Along those lines I wonder if there are medieval recipes for green sauces made with sorrel? Stefan ---------------- There is indeed reference to verjuice made from various sour items including sorrel, not just unripe grapes or crabapples. Also to verjuice made with and without the addition of salt. As for a sauce including sorrel, how about Viandier: 216. Green Verjuice [Sauce]. Take sorrel including the stem, steep in some other verjuice, strain [through cheesecloth], and add a bread crust so that it does not turn. (A 1490 printed edition quoted by Pichon et al., p. 194.) Thorvald Date: Fri, 15 May 2009 07:24:42 -0400 From: "Phil Troy / G. Tacitus Adamantius" Subject: Re: [Sca-cooks] sorrel verjuice? To: Cooks within the SCA On May 15, 2009, at 3:01 AM, Stefan li Rous wrote: <<< Was this your own invention? Or do you have some evidence for verjuice being made with sorrel in period? Or is this just an addition to green grape or crabapple juice, which is what I thought verjuice was made from. Along those lines I wonder if there are medieval recipes for green sauces made with sorrel? >>> As Thorvald states, both verjuice and green sauce can be made from sorrel, and I believe a couple of recipes for sorrel sauce were posted (puree, add salt, serve, essentially). Sorrel verjuice is, I gather, most often made by steeping sorrel in verjuice, but it's quite tangy on its own: a key in understanding the situation might lie in the fact that in parts of the US and other English-speaking locations, wild sorrel is more commonly known as sourgrass. Adamantius Date: Fri, 15 May 2009 07:04:51 -0600 From: "S CLEMENGER" Subject: Re: [Sca-cooks] sorrel verjuice? To: "Cooks within the SCA" Really? Mine doesn't look anything at all like a grass. Looks like spinach, more than anything. It is "french" sorrel. Are there others? --Maire ----- Original Message ----- From: "Phil Troy / G. Tacitus Adamantius" Sorrel verjuice is, I gather, most often made by steeping sorrel in verjuice, but it's quite tangy on its own: a key in understanding the situation might lie in the fact that in parts of the US and other English-speaking locations, wild sorrel is more commonly known as sourgrass. Adamantius Date: Fri, 15 May 2009 06:30:31 -0700 From: edoard at medievalcookery.com Subject: Re: [Sca-cooks] sorrel verjuice? To: "Cooks within the SCA" -------- Original Message -------- From: Stefan li Rous <<< Was this your own invention? Or do you have some evidence for verjuice being made with sorrel in period? Or is this just an addition to green grape or crabapple juice, which is what I thought verjuice was made from. >>> Green Verjuice [Sauce]. Take sorrel including the stem, steep in some other verjuice, strain [through cheesecloth], and add a bread crust so that it does not turn. [Le Viandier de Taillevent] <<< Along those lines I wonder if there are medieval recipes for green sauces made with sorrel? >>> Yup. I thought I posted them earlier this week. Here are links to three of them: Vert sauce - http://www.medievalcookery.com/cgi/display.pl?nob:127 Sauce Sorell - http://www.medievalcookery.com/cgi/display.pl?tfccb:300 Surelle - http://www.medievalcookery.com/cgi/display.pl?tfccb:453 - Doc Date: Fri, 15 May 2009 15:16:27 -0700 From: "Laureen Hart" Subject: [Sca-cooks] Sorrel Grass To: As Thorvald states, both verjuice and green sauce can be made from sorrel, and I believe a couple of recipes for sorrel sauce were posted (puree, add salt, serve, essentially). Sorrel verjuice is, I gather, most often made by steeping sorrel in verjuice, but it's quite tangy on its own: a key in understanding the situation might lie in the fact that in parts of the US and other English-speaking locations, wild sorrel is more commonly known as sourgrass. Adamantius Really? Mine doesn't look anything at all like a grass. Looks like spinach, more than anything. It is "french" sorrel. Are there others? --Maire ************* We have sorrel Grass in the North Seattle area. It grows wild. It is 1.5 to 3 inches long and .5 to 1 inch wide. It has the little pointy top and trailing pointy things that extend down towards the stem. It looks a lot like a skinny miniature French sorrel leaf. They prefer damp shady places, of which we have lots in the PNW. The stems and green flowers are sour as well, but not texturally pleasing. They are kind of a pain to harvest because they are small and you have to pick a lot to get a decent serving. On the other hand you don't have to chop them, just pull the leaves from the stems. I learned about them from a neighbor kid when I was 3 or 4. He suspected I would not like it because of the sour, contrary as I am, I adored it and have picked it ever since. When I did a Scottish themed Peasant's stew I picked a big baggie of them and added them at the last minute. Yum! --Randell Raye of Crianlarich Date: Mon, 18 May 2009 18:33:37 -0400 From: Johnna Holloway Subject: Re: [Sca-cooks] Sorrel To: Cooks within the SCA Here's another sorrel recipe that I just came across. Note the title: This is an excerpt from *Ouverture de Cuisine* (France, 1604 - Daniel Myers, trans.) The original source can be found at MedievalCookery.com To make May eggs. Take eggs, & put them to boil that they will be soft: then make an hole in the egg at both sides with a point or skewer of wood, that the hole is for putting a pea therein: then blow the yolks out, & chop parsley very finely, & mix it with the egg yolks, a little salt & pepper therein, & put again an egg yolk or two, or more, & refill the eggs with the point of a knife thereon, that it will be layered thereon with a little white bread, that it does not run at all: then have a cauldron of boiling water, & cast the eggs therein, & let them boil hard, afterwards take them out & peel, & cut them in half, & put thereon melted butter & juice of sorrel. Johnnae Date: Tue, 19 May 2009 06:34:08 -0700 From: edoard at medievalcookery.com Subject: Re: [Sca-cooks] Sorrel To: "Cooks within the SCA" -------- Original Message -------- From: Johnna Holloway <<< Here's another sorrel recipe that I just came across. Note the title: To make May eggs. Take eggs, & put them to boil that they will be soft: then make an hole in the egg at both sides with a point or skewer of wood, that the hole is for putting a pea therein: then blow the yolks out, & chop parsley very finely, & mix it with the egg yolks, a little salt & pepper therein, & put again an egg yolk or two, or more, & refill the eggs with the point of a knife thereon, that it will be layered thereon with a little white bread, that it does not run at all: then have a cauldron of boiling water, & cast the eggs therein, & let them boil hard, afterwards take them out & peel, & cut them in half, & put thereon melted butter & juice of sorrel. >>> Shoot, and I've even made that one! I always end up leaving out the sorrel because I can't find any around here. Note that this recipe - taking half-boiled eggs, removing the yolks, adding stuff, putting the yolks back in, and continuing to boil them - is potentially very, very messy. The end result is really cool though. - Doc Date: Wed, 20 May 2009 23:28:36 +0200 From: "Susanne Mayer" Subject: [Sca-cooks] sorrel To: We used to have sorrel (french garden variety with BIG leaves, not so sour as the wild one) in the garden and made soup, either mixed with other spring herbs (nettel, allium ursinum or wild garlic,...). The greens cooked like spinach diluted with either vegetable or chicken broth and (sweet) cream added. Katharina Edited by Mark S. Harris sorrel-msg Page 7 of 7