SC - a poll on a vegetable stall

[Bronwynmgn@aol.com]

My opinion is that scrambled eggs is one of those "so damned basic there
is no need to write it down as every villiage idiot knows how to do it"
recipes.   Therefore the likelyhood of finding real documentation for
unadorned scrambled eggs is going to be vanishingly low.  Perhaps this
is one thing that we should just concede universally as period (I feel
justified here, since we seem to have no trouble finding enhancements
and elaborations on the theme, and therefore the original theme must be
period and basic to every cooks arsenal), and move on. 

Brandu 
  
> -----Original Message-----
> From:	DianaFiona at aol.com [SMTP:DianaFiona at aol.com]
> Sent:	Thursday, February 12, 1998 12:53 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Scrambled Eggs
> 
> In a message dated 98-02-12 08:57:54 EST, you write:
> 
> << 
>  I find it pretty hard to imagine that scrambled eggs were not period.
> Where
>  did you run across this bit of info? Since scrambled eggs are my very
> favorite
>  form of eggs and so basic in construction, I had automatically tho't
> them
>  "period". OTOH, Both omelettes and French toast , which are more
> elaborite
>  ways of serving eggs , are both documentably period.
>  
>  Would it be possible for anyone who has information either proving or
>  disproving the use of scrambled eggs in the MA please post the
> information
> and
>  source material to me? Thanks in advance.
>  
>  Ras
>  ============================================================ >>
>       For what it's worth, I just ran across a recipe in Cariadoc's
> Miscellany
> that I marked to show to the breakfast cook for our next event that
> might be
> interpeted as scrambled eggs or as an omlette, depending on your
> mood........
> It doesn't seem to be in the on-line version, just the hard copy (7th
> edition)
> that a friend picked up for me at Pennsic last year.
> 
>       SAWGEAT (Curye on Inglysch p. 135 [Form of Cury no. 169])
> 
>      Take sawge; grynde it and temper it vp with ayren. Take a sausege
> & kerf
> hym to gobetes, cast it in a possynet, and do [th]erwi[th] grece &
> frye it.
> Whan it is fryed ynowgh, cast  [th]erto  sawge with ayren; make it not
> hard.
> Cast [th]erto powdour douce & messe it forth. If it be in ymbre day;
> take
> sauge, buttur, & ayren, and lat stonde wel by [th]e sauge, and serue
> forth.
> 
>       I don't do eggy things often, and tend to preffer quiche when I
> do, but
> this looked pretty good to my eyes. Of course, being a big fan of
> strong herbs
> doesn't hurt--I'd probably put more sage in than anyone else could
> stand! ;-)
> A question, though, for those who know more about period sausage than
> I do;
> would they have been likely to have the soft, fresh sausages that we
> usually
> cook for breakfast, or would this more likely have been a harder,
> smoked
> sausage? (Which is what the "kerf hym to gobetes" suggested to me.)
>      As to the original question, the recipe doesn't say how to cook
> the eggs
> other than not to let them get too hard, so to my mind it could be
> dealt with
> as an omlette or scrambled eggs as the cook chose. Not absolute
> documentation,
> Ras, but at least not forbiding the practice, either........... ;-)
> 
>        Ldy Diana
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