SC - typo?

[Cindy Renfrow]

>LrdRas at aol.com wrote:
>
>> This most probably is true but didn't the Romans preserve meat in honey?
>
>Sure did.
>
>> Could this be apossible carry over of that idead? Also it occurs to me that
>> we dip chicken into honey in the current middle ages so the tho't of cooking
>> meat and honey together does span at two millenia.
>
>Again, it's possible. It's just that out of several almost identical
>recipes for mock sturgeon made from veal odds and ends, all of them call
>for the meat to be cooked in vine and/or vinegar, except this one. That
>makes things a bit suspicious, that's all.
>
>Adamantius
>______________________________________
>Phil & Susan Troy
>troy at asan.com

Hello!  Thought you'd be interested in seeing the originals:

>From Sloan MS. 1108 (found in Curye on Inglysch, pp.155-6):
To make sturgyn.  Take [th]e houghys of vele and caluys feete and sethe hem
in hony.  And whan [th]ou hast soden hem all to poudre, take [th]e bonys
oute.  In case [th]at [th]e flesshe be longe, take it a stroke or ii and
put it in a fayre cannevasse and presse it welle.  Than take it and lese it
fayre in thynne leches, and not to brode.  Take onyons, vynegre, and
percelly and ley [th]eron, and so serue it forthe.

Harleian MS. 279 - Leche Vyaundez
xv.  Storioun leche.  Take an howe of vele, & let boyle, butte fyrst late
hym ben stepid .ij. or .iij. owrys in clene Water to soke out [th]e blode,
& whan it is tender y-sothe, take hym vppe as fast as [th]ou may; [th]an
take harde [3]olkys of Eyroun redy sothe, & caste also [th]er-to, & pouder
Pepir y-now, & also choppe a-mong [th]e [3]ynes of [th]e fete clene
y-pikyd, & a lytil Salt, nowt to moche, & presse hem on a clowte tyl
a-morwe; [th]an leche it, & lay hem in dysshis, an pore [th]er-[on] a
quantyte of Venegre, & Pepir, & Percely, & Oynonys smal mencyd, & serue
forth.

>From A Noble Boke Off Cookry, pp. 40-1:
To mak sturgion for sopers tak calves feet the hert and the lung soden
tender then hewe them and temper them up with the same brothe and ye may
grond them and strawe on foilis of parsly poudre of pepper guinger clowes
and salt and boile it and lay it on a clene bord and kepe it well to gedure
that it run not abrod and when it is cold cutt it in iij lesks then put
venygar in a bolle and mynte onyons parsly and pouder of guinger and lay
the leskes ther in and serue iij or iiij in a dyshe and som of the sauce
poured on.

>From Le Menagier de Paris, p. 200:
ESTURGON CONTREFAIT DE VEEL pour six escuelles.  Prenez le soir devant, ou
le bien matin, six testes de veel sans escorcher, et les plumez en eaue
chaude comme un cochon, et les cuisiez en vin, et mettez une chopine de
vinaigre et du sel dedans, et faites boulir tant qu'il soit tout pourry de
cuire; puis laissiez les testes refroidier et ostez les os.  Puis prenez un
quartier de bonne grosse toile, et mettez tout dedans, c'est assavoir l'une
sur l'autre en la mendre place que vous pourrez, puis cousez de bon fort
fil, comme un oreillier quarré, puis le mettez entre deux belles ais et le
chargiez très fort, et laissiez la nuit en la cave; et puis le tailliez par
lesches, la couenne dehors comme venoison, et mettez du percil et du
vinaigre, et ne mettez que deux lesches en chascun plat.  Item, qui ne
trouveroit assez testes, l'en le peut faire d'un vele entrepelé.

Lord Robert, can you translate this last one for us?

I agree that it is possible that Sloan's original called for a honey-wine
of some sort, but Adamantius' suggestion of a scribal error is far more
likely given the rest of the instructions and the nature of the finished
dish.  This recipe for Pynade is the only one I can remember off the top of
my head that boils flesh with honey - and that flesh is already cooked:

Harleian MS. 279 - Leche Vyaundez
iij.  Pynade.   Take Hony & gode pouder Gyngere, & Galyngale, & Canelle,
Pouder pepir, & graynys of parys, & boyle y-fere; [th]an take kyrnelys of
Pynotys & caste [th]er-to; & take chyconys y-so[th]e, & hew hem in grece, &
caste [th]er-to, & lat se[th]e y-fere; & [th]en lat droppe [th]er-of on a
knyf; & [3]if it cleuyth & wexyth hard, it ys y-now; & [th]en putte it on a
chargere tyl it be cold, & mace  lechys, & serue with o[th]er metys; &
[3]if [th]ou wolt make it in spycery, [th]en putte non chykonys [th]er-to.

Anyone have any other recipes for mock sturgeon?


Cindy/Sincgiefu
renfrow at skylands.net
http://www.alcasoft.com/renfrow/


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