SC - re: late feasts/cooking laurels

[Anne-Marie Rousseau]

Uduido at aol.com wrote:

> So what is the verdict, Master A? Is it safe for Stefan to list my redaction
> as a 'definate' possibility or not? And, where did F &R get the idea that
> pine nuts are called for? Can I put this recipe in my personal file of
> 'redacted' by me and probably close to period recipes? Etc.
> 
> Lord Ras

I think the thing to do is either A) leave well enough alone, on the
perfectly reasonable assumption that rissoles of scallops would have
been made in precisely the way you made them, or B) try the recipe with
mussels, and come up with a synthesis that enables you to do the mussels
recipe, with the scallops as a variation, or C) you could just say the
original recipe calls for mussels, but you felt like using scallops.

It's also possible, I suppose, that Vehling is right and F&R are
wrong... .

Apicius' recipe, in Latin, reads "deinde cum eis alicam elixatam et ova
conteres, piper, liquamen. isicia ex his facies cum nucleis et pipere."
The accompanying English translation reads "then pound them with boiled
spelt-grits and eggs, pepper and liquamen. Make rissoles from this with
pine-kernels and pepper."

The "nucleis" appears to be a reference to some kind of kernels or nuts;
whether pine-nuts are what the original author had in mind I couldn't
say.

In any case, I think the recipe as you finally redacted it is just fine.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================