SC - sc-pears and rambling

[LrdRas@aol.com]

Bear asked:

>  So, my question is, "What
>Medieval or Renaissance recipes can we recommend where the ingredients would
>be part of a normal grocery purchase, where the dish would fit into a modern
>family meal, and which can be prepared with limited untensils and facilities
>in a timely manner."

The recipe pasted below was one I did last Monday (labor day). It was chosen
specifically because I had the ingredients already at home. although I 
substituted chicken breasts for a whole chicken. It did come out rather bland
though.

>My vision for this question is that the information put forward will become
>a section of Stefan's Florilegium aimmed at the beginning historical cook
>and will provide ready material for any of us who are called upon to teach a
>basic medieval cooking class.

More work for Stefan, huh??? :-) I'll think about this. If this generates a
good 
thread, I'll at least create a file from it. I also been planning a file on
medieval cookbooks for beginners when I find the time.

Even better would be for someone(s) to collect some of these recipes together
and write an article with them for beginning cooks which I could then add to
the Florilegium.

Stefan li Rous
stefan at texas.net
- ----------
The following is from my chicken-msg file.

From: mujle at uxa.ecn.bgu.edu (Jennifer L Edwards)
Newsgroups: rec.org.sca
Subject: Re: Beer in cooking
Date: 7 Nov 1994 23:56:26 GMT
Organization: Educational Computing Network

Since this is an SCA net, and we are supposed to be a historical group.  I 
thought I might give a couple of period recipes 
with beer (or ale) in them. They are both from Two Fifteenth Century 
Cookery Books (circa 1420's). The first, I redacted, the second is found 
is Duke Sir Cariadoc's "A Miscelleny".

		Chykonys in Bruette

	1 whole chicken
	3 cups water
	12 oz (1 can) beer or ale
	1/2 tsp ground black pepper (preferably fresh ground)
	2 tsp ground ginger
	12 threads of Saffron (ground in 1 Tbs water)
	4 Tbs bread crumbs

Cut chicken into pieces and place in a large pot. Add water, beer or ale, 
pepper and ginger. Simmer until chicken is tender and falls off the bone. 
Strain, saving the broth and remove the skin and bones from the chicken. 
Return broth and chicken to the heat and bring to a boil. Add bread 
crumbs and saffron and simmer until thickened. Remove from heat and serve.
This is from the Harleian MS 276 (#97).

Gwenhwyvar Lawen
March of Lochmorrow

Jennifer Edwards-Ring
Western Illinois University
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