SC - Middle East-Help needed

[LrdRas]

At 2:29 PM -0600 4/3/98, L Herr-Gelatt and J R Gelatt wrote:
>
>I do not know to which recipe His Grace is referring, ...

"Lord's Salt" from the Old Icelandic Medical Miscellany; our version is in
our Miscellany.  Cooked sliced meat preserved in a sludge of breadcrumbs,
spices, and strong vinegar, which we wash off before eating the meat.
>
>My next big project is (I think) to do a reality-based
>feast with what would have been seasonal for the time of year AND the
>preserved foods that would have accompanied it. Hopefully, I will do this
>from a single source (or culture/time). I haven't decided which. Any
>suggestions?

The particular culture for which there are the most recipes and cookbooks
is English/French 14th-15th century; lots of cookbooks with overlapping
recipes, at least some preserved foods (the preserved nuts/vegetable
mixtures called compost, for example), and surviving menus with dates
given:  see Menagier and Two Fifteenth Century Cookery Books.  What
eveidence I have (not a whole lot) suggests this cuisine goes back as far
as 12th c.

Elizabeth/Betty Cook


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