SC - My Upcoming feast... menu ver 1.0

[Gedney, Jeff]

Thankyou for your reply.


> I hope you can find another copy; but if you really need someone to type
> it
> in for you, I could do it.  Let me know if you need it.
I hope to have a copy in my hands this week. if I do not have it by Nov 1,
I'll need some kind of transcription, as I'll need to begin testcooking no
later than the first week of November. I think that that is cutting it
close, but I lost the book riught when I was going to start that process...
oy!


> What is the cameline sauce to be served with? The chicken has its own
> sauce
> that it is cooked in.
The recipe seemed to call for the gretney sauce to be added to a cooked
chicken just before serving, so I thought that I would change it a little,
and serve it on the side, and thus allow those whould not like their chicken
sauced to have it plain. the cameline would be served as an alternate
"dipping" sauce. I know that that is not the original method. I will make
that plain in the documentation accompanying the feast, and direct the
feasters to use the sauce for the chicken, therein.
 

> If you want a comparison recipe for this, look up "Rastons" in _Two
> Fifteenth Century Cookery Books_; it is also in the Miscellany, original
> and our worked-out version.  They are very similar and it may be easier to
> make sense of the recipe if you also look at the other version.
Thanks, I will check that resource. Heiatt also makes the same refernece,
and uses that reference as primary source for her recipe.

> >
> >The third course
> >	Bruet of Spayne
> >	Frumente
> 
> The recipes say that frumenty should be served with venison or sometimes
> mutton; and in fact the contrast of the strongly flavored meat with the
> bland frumenty does make it a good side dish for that kind of roast.  You
> don't have anything like that here to balance the frumenty.
Bruet of Spayne is Venison, I should be able to get that. If not, I'll serve
a Garleky Beef roast.


> >	Joutys
> 
> You are serving greens in almond milk in the first course, and the same
> kinds of greens in meat broth here.  Do you want to serve both of these
> recipes in the same feast?
> 
I was planning on changing the proportions and types of greens, using more
of the bitter greens in this version, and more of the sweeter greens in the
first course. 

> The interpretations of the recipes look reasonable.  We have done the
> Lenten foyles; our version is in the Miscellany, if you want to compare.
> One minor detail in the Leche Lombard (which doesn't change your
> worked-out
> version):
> 
> The original has:
> >	...Also thu may do with al maner
> >	of leche lumbard that thu makyste, and yn lentyn tyme thu may
> >	hav of sundez of stockfisch.
> And you read it:
> >	This you may also do with all manner
> >	of leche lumbard that you make, and in Lent you may
> >	use, on Sundays, brawn of stockfish.
> 
> On Sundays in Lent, you are allowed to eat meat--for one day of the week
> you can forget the stockfish, so this looked odd.  So I looked it up in
> Hieatt's glossary, and "sundez" of stockfish are "sounds" of stockfish:
> "the swimming bladder of certain fish".
Thanks! That really puzzled me! Swimming bladder of fish is the "isenglas",
right? would this be a thickener?


> >Sauce camelyn
> >the original:
> >	Take whyte bred & draw hit in the maner if sauce gynger, with
> >venyger; & put therto poudyr of canell, a grete dele, & poudyr of gynger
> &
> >poudyr lumbard, and draw hit ayen, & yf thu wilt, draw a lytyll mustard
> >therewith, & sesyn it up with sygure that hit be doucete, Salt hit &
> color
> >hit with saffron.
> 
> >I need to find out what exactly is "poudyr lumbard"
> >Does anyone have a clue what this is?
> >
> It would have been some standard spice powder, probably bought
> ready-mixed.
> One way of trying to find out is to compare with parallel recipes which
> call for pure spices, not for mixtures; here are two such recipes:
> 
> From _Menagier de Paris_ (French, late 14th c.):
> Note that at Tourney to make cameline they bray ginger, cinnamon and
> saffron and half a nutmeg moistened with wine, then take it out of the
> mortar; then have white bread crumbs, not toasted but moistened in cold
> water and brayed in the mortar, moisten them with wine and strain them,
> then boil all together and put in brown sugar last of all; and that is
> winter cameline. And in summer they do the same but it is not boiled.
> 
> From _Du Fait de Cuisine_ (French, 1420):
> For the salmon and for the trout [this is just a reference to the author's
> menu], the cameline: to give understanding to the sauce-maker who will
> make
> it, take his white bread according to the quantity of it which he is
> making
> and let him put it to roast on the grill, and let him have good claret
> wine
> of the best which he can have in which he should put his bread to soak and
> vinegar in good measure; and let him take his spices, that is cinnamon,
> ginger, grains of paradise, cloves, a little pepper, mace, nutmeg and a
> little sugar, and this is mixed with is bread and a little salt; and then
> dress it as you will.
> 
> Elizabeth/Betty Cook
> 
THANKS THAT REALLY HELPS!! 
Apperently it would be a nutmeg based powder, perhaps with GoP and cloves,
it sounds yummy... 
I'll use these references as supporting documentation, with the caveat that
that is an interpretation, and not from the source.


Thank you again for your comments!

Brandu


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================