SC - Cooking of meat-longish
Philippa Alderton
phlip at bright.net
Tue Sep 15 09:45:49 PDT 1998
Picking up the gauntlet (chef's apron) Phillipa tries with:
Hastletes of Fruyt.
Take quartered figs, whole raisins and whole almonds, put them in some sort of
pan that can be used over a spit ( to roast over a fire)
then coat with a little egg yolk towards the end of the cooking (browning, I
think) to give it a golden color.
Then serve
It says "ryne hem on a spyt" which to me sounds like skewering, but how can
you shish-ka-bob an almond? So I'd put it all up in some double sided grill
thingy that I could turn to cook both sides golden.
- -----------------------------------------------------------
Take fyges iquarterid, raysouns hool, dates and
> almaundes hoole, and ryne hem on a spyt and roost hem; and endore hem as
> pomme dorryes, & serve hem forth.
>
> (hint:Read the recipe aloud to get the meaning. Endore as pomme dorryes
> means to gild in the manner of pomme dorryes or "golden apples", which are
> pork meatballs made golden: sometimes with egg yolk (for gold) or egg yolk
> and ground parsley(for green-gold) or egg yolk and saffron (for red-gold).
> The technique: You paint on the yolk, barely let it set in the oven, and
> then remove.
>
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list