SC - cuttlefish & kids

[Robin Carroll-Mann]

And it came to pass on 13 Feb 98, that Ian van Tets wrote:

> > On Fri 13 Feb, Robin Carrollmann replied:
> > Did the squid and cuttlefish recipe I posted get through?  I've been
> > having some mail problems recently...

>      I am not sure whether it got through or not (for reasons that
> will become clear) but would be delighted if you would send it again
> - either to the list or to me directly, if it has already been sent
> to the list in the not too distant past.

OKay, here we go again (and this time I'll remember to keep a copy 
for myself).

"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 hope your lady finds this of interest.

Brighid (who hates squid and would probably hate cuttlefish, too)

Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
============================================================================

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".

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