SC - So I added Beer . . .
david friedman
ddfr at best.com
Thu Oct 8 21:17:01 PDT 1998
At 1:06 PM -0500 9/22/98, Shari Burnham wrote:
>...My questions are this: does anyone have any
>documentation on beer being added to soup or potage as flavoring? If
>so, what types? I have heard of using beer OOP for things like brats,
>fish, etc, but don't know about in period.
>
>Lady Elisabeth, giving new meaning to the nickname Elisabreath (I like
>strong dark beer-not too wonderful for the breath)
And since I don't think anyone ever answered it:
Stwed Mutton
Two Fifteenth Century Cookery Books p. 72
Take faire Mutton that hath ben roste, or elles Capons, or suche other
flessh, and mynce it faire; put hit into a possenet, or elles bitwen ii
siluer disshes; caste thereto faire parcely, And oynons small mynced; then
caste there-to wyn, and a litull vynegre or vergeous, pouder of peper,
Canel, salt and saffron, and lete it stue on the faire coles, And then
serue hit forthe; if he have no wyne ne vynegre, take Ale, Mustard, and A
quantite of vergeous, and do this in the stede of vyne or vinegre. [end
of original; thorns replaced by th]
Wine Version
1 1/2 lb boned lamb 2 T vinegar 1 t salt
1/4 c parsley 1 t pepper 3 threads saffron
2 medium onions (1 1/4 lb) 1/2 t cinnamon about 1/2 c water
3/4 c wine
Beer Version
Substitute 1 c dark beer and 1/2 t ground mustard for the wine. Substitute
4 T of verjuice for the vinegar if you have it.
Roast the lamb (before boning) at 350° for about 1 hour, then chop it into
bite sized pieces. Chop onions fine. Combine all ingredients (and the
juices from roasting the lamb) in a covered stew pot; use enough water so
that there is just enough liquid to boil the meat in. Simmer it about 1/2
hour and serve it forth. It is good over rice.
Elizabeth of Dendermonde/Betty Cook
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