SC - Fried Whiting

[Christi Redeker (Contractor)]

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.
>     
>
>