SC - Crawfish Recipe Request

[Cindy Renfrow]

>Would anyone be able to assist me in locating some period recipes for
>crawfish?
>
>Thanks in advance,
>
>Matheus de Troyes
>mka Brian Songy
>Univ. of Southwestern Louisiana
>New Iberia Research Center
>Bxs3829 at usl.edu

Hello!  Here is the only mention of crayfish found in my book, "Take a
Thousand Eggs or More":

"Harleian MS. 279 - Dyuerse Bake Metis
xiij.  Vn Vyaunde furnez san[3] nom de chare.  Take flowre, Almaunde milke,
& Safroune, & make [th]er-of .iiij. tynez, & frye [th]i tynez in Oyle; nym
[th]en Almaundys, & draw [th]er-of mylke ry[3]t [th]ikke; nym mace[3],
Quybibe[3], & floure of Rys, Canelle, Galyngale; take [th]enne haddok,
Creue[3], Perchys, Tenche[3], & se[th]e; whan [th]ey ben sothyn, take
[th]in fyssche from [th]e bonys, & bray it ry[3]t smal with [th]in Spicerye
to-gederys, & make [th]er-of [th]in farsure.  Whan it is y-makyd, departe
it in .iiij. partyis, [th]at o partye whyte, [th]at o[th]er [3]elow, [th]e
[th]rydde grene, [th]e fer[th]e blak coloure with Fygys, Roysonys, an
Datys; take [th]e firste cours of [th]e Fyssche, of al [th]e .iiij. cours,
& ley on [th]in cyvey a-bouyn [th]in Fyssche, in .iiij. quarterys, as a
chekyr, as brode as [th]in cake, & caste a-bouyn Sugre of Alysaundre, &
[th]er-vppe-on [th]ine tyne.  Nym an-o[th]er cours, & ley on [th]i .iiij.
quarterys as brode as [th]in tyne, & [th]er-vppe-[on] [th]in Sugre.  Nym
[th]e [th]rydde cours of [th]in Fyssche, & ley on .iiij. quarterys, & caste
a-boue Sugre, & a tyne.  Nym [[th]e] .iiij. cours a-cordant to [th]in
o[th]er, a-[th]enched to-geder, an a-boue a hole as a rose, & cetera.

13.  Vn Vyaunde furnez san[3] nom de chare.  Take flour, Almond milk,  &
Saffron, & make thereof four pancakes, & fry thy pancakes in Oil; take then
Almonds, & draw thereof milk very thick; take maces, Cubebs, & flour of
Rice, Cinnamon, Galingale; take then haddock, Crayfish, Perch, Tench, &
seethe; when they are seethed, take thine fish from the bones, & bray it
very small with thine Spicery together, & make thereof thine stuffing.
When it is made, depart it in 4 parts, that one part white, that other
yellow, the third green, the fourth black color with Figs, Raisins, and
Dates; take the first layer of the Fish, of all the 4 layers, & lay on
thine stew above thine Fish, in 4 quarters, as a checker, as broad as thine
cake, & cast above Sugar of Alexandria, & thereup[on] thine pancake.  Take
another layer, & lay on thy 4 quarters as broad as thine pancake, &
thereupon thine Sugar. Take the third layer of thine Fish, & lay on 4
quarters, & cast above Sugar, & a pancake.  Take [the] 4th layer accordant
to thine other, contrived*  together, and above a hole as a rose,**  &
etcetera.

*? From O.E. a[th]encan (pron. a[th]enchan), to think, contrive, devise, etc.
** Perhaps this means that the top layer is to have a decorative hole cut
out in the shape of a rose."
(From "Take a Thousand Eggs or More," vol.2, p. 356, copyright 1997, Cindy
Renfrow.)

There is also  a brief mention of crayfish in Le Menagier de Paris (Power,
p. 272):

"Crayfish cooked in water and wine and eaten with vinegar."

HTH,


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/


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