SC - french cooking or is Ham mousse just a fancy sausage?

[Anne-Marie Rousseau]

Hi all from AM
re: wine in medieval food, which I goofily suggested was not de rigeur...

Geesh, I must have been tired! I stand corrected. In fact, when doing
reserach for our German reconstruction meeting tonight, LOTS of german
recipes use wine.

- --Anne-Marie, always glad to be shown the error of her ways...:)

- ----------
> From: Robin Carroll-Mann <harper at idt.net>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - french cooking or is Ham mousse just a fancy sausage?
> Date: Wednesday, January 21, 1998 3:27 AM
> 
> And it came to pass on 20 Jan 98, that Anne-Marie Rousseau wrote, 
> replying to someone:
> 
> > > 2.  The recipe for coq-au-vin leads me to believe it is plausibly
period
> > > due to its lack of new world veggies.  Did cooks use wine to cook
with in
> > > the Middle Ages or was it reserved solely for beverage?  Yes I know
> > vinegar
> > > was used but I am really interested in whether potable wine was used
> > > regularly.
> 
> [snip]
> > And I can't think of a single non-beverage
> > recipe right now that uses wine (until you get to Chiquart, but he's
> > pushing the "medieval" envelope.
> 
> I just glanced at my copy of Taillevent, who's 14th century, and 
> quite a few of his pottages contain wine.  Skimming through _An 
> Ordinance of Pottage_, I see various recipes with wine, including 
> meat recipes.  _Traite de Cuisine_ (c. 1300) has recipes with wine, 
> too.  However, I agree that there don't seem to be any recipes that 
> contain meat or poultry with veggies other than onions.
> 
> 
> Lady Brighid ni Chiarain of Tethba
> Barony of Settmour Swamp, East Kingdom
> mka Robin Carroll-Mann *** harper @ idt.net
>
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