ANST - medieval cooking

[knotwork at juno.com]

Yeah, but do you remember Froggy's blue fish?

Joanna

On Thu, 10 Sep 1998 18:45:28 -0500 ulrica at lx.net (ulrica) writes:
>Bear wrote:
>
>>One fine spice mix contains pepper, cinnamon and ginger in equal 
>amounts, a
>>quarter of saffron and an eigth of cloves.  A sweet spice mix used on 
>fish
>>and in sauces might contain equal amounts of ginger, cinnamon and 
>powdered
>>bay leaf and a quarter cloves.  Black spice, 1/4 cup black pepper, 
>1/4 cup
>>long pepper, 3/4 teaspoon cloves and 1 grated nutmeg.  All these
>proportions
>>are for the ground spice.
>
>You know...the first real experience I had with meat prepared in a 
>medieval
>style went something like this:
>
>Let's have period meat at the revel.
>OK.
>I have a great recipe here...
>Where you going with all those pumkin pie spices?
>I'm putting it on the meat.
>Pardon me?
>On the meat, I'm putting it on the meat.
>You gotta be joking!  I'm don't even like pumpkin pie!  I'm not eatin' 
>any
>meat with pumpkin pie spices on it!
>
>After much wheedling and threatening, they poked a peice of this 
>chicken
>down me....protesting all the way...OH MY LORD...it was fantastic!
>
>Let this be a lesson...just cause it looks like a pumpkin and smells 
>like a
>pumpkin....it might be a chicken and it could be a good thing, right 
>Meadbh?
>
>
>Many thanks to Mistress Meadbh and HL Rosario for broadening my 
>feasting
>horizons.
>
>Ulrica, no not that one, the other one
>
>
>
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