SC - Fried Whiting
Christi Redeker (Contractor)
C-Redeker at mail.dec.com
Fri May 9 09:41:06 PDT 1997
Sorry to send this to the list but my mail server through the private
address back at me:
>You live in Dragonspine? So do I! I hope to meet with you soon fellow
>person who loves to cook!!
>
>Christi (Whose SCA name has been thrown out for debate and not yet
thrown back)
>----------
>From: Karen Farris[SMTP:farrisk at macom.com]
>Sent: Friday, May 09, 1997 6:57 AM
>To: SCA-Cooks at eden.com
>Subject: SC - Fried Whiting
>
> I found a set of thin English Heritage books on a recent trip to the
> motherland. This one is from 'Food and Cooking in 16th Century
> Britain: History and Recipes' by Peter Brears. He cites the source
> as 'The Boke of Cokery' by Richard Pynson with Temple Bar London 1500.
> He furthermore states the only known copy of this work is in the
> collection of the Marquis of Bath, Longleat House.
>
> I hope this helps the battered fish debate and am glad to be able to
> lay my hands on them after recently moving to Dragonspine. For .95p
> each I couldnt go wrong with the purchase, but am curious to know if
> there are any errors with his redaction.
>
> Lillian Clare du Chateauroux
>
> PS. Thanks Adamantius for the info on walnut oil. --mushy
> walnuts--yuck!
>
> To fry Whitings: First flay them and wash them clean and seale them,
> that doon, lap them in floure and fry them in Butter and oyle. Then
> to serve them, mince apples or onions and fry them, then put them into
> a vessel with white wine, vergious, salt, pepper, clove and mace, and
> boile them together on the Coles, and serve it upon the Whitings.
>
> Brears redacts the recipe thusly,
>
> 8 oz apples or onions, minced
> butter or oil for frying
> 1/2 pt white wine
> 1 tbls wine vinegar
> 1 tsp salt
> 1/4 tsp pepper
> 1/4 tsp ground mace
> a pinch of ground cloves
> 1-1 1/2 lb whiting fillets
>
> Fry the apples or onions in a little butter or oil in a small sauce
> pan until thoroughly cooked, but not browned. Stir in the wine,
> vinegar, salt, pepper, and spices. Allow to cook for a few minutes,
> then keep hot ready for use. Remove any skin from the fillets, dust
> them with flour, fry in butter or oil for 15 minutes and serve with
> sauce.
>
>
>
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