SC - Re- sca-cooks fish-lon

[Gretchen M Beck]

Excerpts from internet.listserv.sca-cooks: 27-Jul-97 SC - Re- sca-cooks
fish-lon by "Mark Harris"@quickmail. 
>  Is there any evidence of beer being
> used in the batter of any medieval dishes? I know this is a British
> traditional
> food, but I don't know if it is medieval. If you are actually mixing your
> batter using beer, do you prefer a lighter or a darker beer or does it
> matter?
> 

Yup.  Fritters recipes.  They tend to run "Mix flour with <liquid> and
maybe some other things".  Liquid may be wine, or ale, or water, or
eggs, or whatever.
Here's one from the 2 15th C Cookery Books:

Frutours. Take yolkes of egges, drawe hem thorgh a streynour, caste
there-to faire floure, berme and ale; stere it todidre til hit be thik. 
Take pared appeles, cut hem thyn like obleies, ley hem in the batur,
then put hem into a ffrying pan, and fry hem in faire grece or buttur
til thei ben browne yelowe; then put hem in disshes, and strawe Sugar on
hem ynogh, And serve hem forthe.

toodles, margaret 
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