SC - First Feast Update

[david friedman]

At 1:19 PM -0700 7/13/98, Vickie Strassburg wrote:
>
>Would any of you mind taking a moment and letting me know if my preliminary
>plan sounds like it would work? (background info - for the first time in my
>fledging recreation group's history, my household is doing period food for
>an entire weekend war. Each to his own except Sat. nite when we come
>together with a potluck. And I'm nervous, especially since I'm a newbie cook
>and I'm spearheading this thing. and the heads of the organization are
>eating with us Sat. nite.)
>
>Thursday I'll cook at home. Boil up some chicken. Make a hefty stew with
>lots of juice.

Here is one of our favorite meat potages.  I would do this initially
leaving out the eggs, breadcrumbs, and cheese, adding them when you heat it
up--that way it doesn't stick and burn while you are reheating.

Potage from Meat
 Platina p. 116 (book 7) (GOOD)

Take lean meat and let it boil, then cut it up finely and cook it again for
half an hour in rich juice, having first added bread crumbs. Add a little
pepper and saffron.

When it has cooled a little, add beaten eggs, grated cheese, parsley,
marjoram, finely chopped mint with a little verjuice. Blend them all
together in a pot, stirring them slowly with a spoon so that they do not
form a ball. The same may be done with livers and lungs. [end of original]

2 1/3 lb stewbeef	3/4 t pepper	3/4 t dried or 1 t fresh marjoram
4 c water	8 threads saffron	1 1/2 T chopped fresh mint
"Rich juice": 31 oz (3 cans)	5 eggs	verjuice: 3 T wine vinegar
    concentrated beef broth	1 1/2 c grated cheese (~ 7 oz)	1 t salt
(to taste)
1 1/2 c dry bread crumbs 	3/8 c chopped parsley

Bring meat and water to a boil and cook 10 minutes; take meat out and cut
up small; put back in water with broth, bread crumbs, pepper, and saffron.
Simmer 1/2 hour over low flame, being careful that it does not stick. Mix
in remaining ingredients; cook, stirring frequently, for about 5 minutes.
This makes about 10 cups.

This is a rather meat-rich version; it also works with as little as half
this much meat.
...
>  others are bringing: salmon steak (not period, but it's a start)

Actually, it is period.  You could either make the sauce for this over the
fire on site, as it is fairly easy, or make in advance and keep cold.

Salmon roste in Sauce
Two Fifteenth Century p. 102

Take a Salmond, and cut him rounde, chyne and all, and rost the peces on a
gredire; And take wyne, and pouder of Canell, and drawe it thorgh a
streynour; And take smale myced oynons, and caste there-to, and lete hem
boyle; And then take vynegre, or vergeous, and pouder ginger, and cast
there-to; and then ley the samon in a dissh, and cast the sirip theron al
hote, & serue it forth. [end of original; thorns replaced by th]

1 3/4 lb salmon	3/4 t cinnamon	1/4 c red wine vinegar
3/4 c white wine	1 medium onion, 6 oz	1/4 t ginger

Chop onion; put onion, wine, and cinnamon in small pot, cook on medium
about 20 minutes. Add ginger and vinegar. Simmer. Meanwhile, take salmon
steaks, cut into serving sized pieces, place on ungreased baking pan or
cookie sheet. Broil for 10 minutes until lightly browned. Turn salmon,
making certain pieces are separated, cook another 4 minutes or until done.
Serve immediately with sauce over it.

Elizabeth/Betty Cook


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