SC - First Feast Update

[Cindy Renfrow]

>Thursday I'll cook at home. Boil up some chicken. Make a hefty stew with
>lots of juice.
<snip>

Pack the extra broth separately from the stew.  Most times when I re-heat
stew, the broth has all been absorbed & I have to add more water.

<snip>

>Sat. lunch: bring out the cold chicken and use the white garlic sauce.
>breads, fruits, cheeses. (wanna keep that one a lighter meal.)

Sounds good so far!  One note from personal experience -- be careful how
you store the cooked chicken so that it doesn't wind up swimming in the
meltwater from the ice chest.

>Sat. dinner: a veggie dish that I'm still trying to figure out/find
>   - Cherry and Peach puddings (non-alcohol pudding for the hobbits, as well
>as the leftover fried porridge with raisins and syrup poured over)

You are relying on leftovers -- do you have a method to store them safely?

>  others are bringing: salmon steak (not period, but it's a start)
<snip>

Of course it is!  Here is a recipe from Harleian 4016, c. 1450 (From "Take
1000 Eggs or More, v.2, p. 350).  I haven't tried it, but it sounds
delicious!

Harleian MS. 4016
154 Samon roste in Sauce.  Take a Salmond, and cut him rounde, chyne and
all, and roste the peces on a gredire; And take wyne, and pouder of Canell,
and drawe it [th]orgh a streynour; And take smale myced oynons, and caste
[th]ere-to, and lete hem boyle; And [th]en take vynegre, or vergeous, and
pouder ginger, and cast there-to; And [th]en ley the samon in a dissh, and
cast [th]e sirip [th]eron al hote, & serue it forth.

154 Salmon roasted in Sauce.  Take a Salmon, and cut him round, backbone
and all, and roast the pieces on a gridiron; And take wine, and powder of
Cinnamon, and draw it through a strainer; And take small minced onions, and
cast thereto, and let them boil; And then take vinegar, or verjuice, and
powdered ginger, and cast thereto; And then lay the salmon in a dish, and
cast the syrup thereon all hot, & serve it forth.


Good luck!

Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/

HTH,



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