SC - nightshades

[jeffrey s heilveil]

> "Libro de Guisados" Spanish, 1529
> POTAGE OF SQUID AND CUTTLEFISH
> 
> Squid and cuttlefish should be very well washed and clean, and after 
> gently frying them, and not completely, and when they are almost half 
> cooked, take them out of the frying-pan, and put them in a pot; and 
> then take blanched almonds and raisins and pine nuts; and then take a 
> few toasted almonds and strain them with a little vinegar watered 
> down with fish broth if you have any; if not, cast in a little water 
> so that it will not be very strong; and when the raisins and the 
> almonds are a little fried with the squid or the cuttlefish, take 
> them and finish gently frying them; however they must be cut into 
> pieces, and when this is done prepare dishes.

I wonder if you have an opinion on this. It seems like you've been
working on this source for a while. I can't help but notice that the
recipe as translated deosn't seem to say what you do with the almonds
toasted and strained with vinegar and fish broth. Is this brown almond
sauce boiled separately and poured over the fried cephalopods, or is the
dish finished by stewing rather than frying? It sounds rather like a
seafood version of mirrauste (sp?) to me. If that's the case, I assume
the sauce is finished in the same pan as the squid, but this isn't
actually specified, so...
 
> Brighid (who hates squid and would probably hate cuttlefish, too)

Yeah, probably would. More to be pitied than censured, of course, but no
accounting for taste, mine included.

Adamantius
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".

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