sca-cooks Discussion on Yeast

[Mark Schuldenfrei]

> 
> Since I have done a number of feasts....the reason I don't cook fish at
> feasts.. is it is very delicate and can spoil easily.  I have been to a
> norse smorgesbord (indoors) where smoked salmon and pickled herring 
> were served. 
> 
> I will look around for a fish recipe.  Salt cod is a very common salted
> fish that is still available.  I'll see what I can come up with. 
> 
> meadhbh
> 

Hmmm, here's a question, what did medieval fisherman and sailors eat?  We 
all know the later centuries of British naval fare (biscuit, salt beef or 
pork, peas, grog, etc.) Our Canton of Ivyeinrust is holding a sea 
collegium in the near future, and I'd like to help with the cooking. 
Any recipes for salt fish, etc., or sources where I can find recipes would 
be greatly appreciated!

Rafaela di Napoli