SC - Re: Baconn'd Herring Breakfasts

[Korrin S DaArdain]

On Sat, 12 Sep 1998 11:22:49 -0400 renfrow at skylands.net (Cindy Renfrow)
writes:
>Back in February we were discussing 'Baconn'd Herring' without 
>resolution as to what it meant.  I just ran across this in Le Menagier
(The notes 
>are M. Pichon's):
>
>"SAUMON frais soit baconné,(1) et gardez l'eschine pour rostir; puis
>despeciez par dales cuites en eaue, et
>du vin et du sel au cuire; mengié au poivre jaunet ou à la cameline et 
>en pasté, qui veult, pouldré (2)
>d'espices; et se le saumon est salé, soit mengié au vin et à la 
>ciboule par rouelles.(3)
>
>(1)Fumé. Voy. Du Cange au mot Baco.
>
>(2)Peut-être faut-il lire pouldre en sous-entendant avec.
>
>(3)G. C. , 69."
>
>Translation please?
>
>Cindy/Sincgiefu

I don't have a translation, but I have a modern recipe that has trout and
bacon.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Brithyll a Chig Moch (Trout and Bacon) Welsh
	Posted by Jim Weller (jweller at ssimicro.com)
	1 Rainbow Trout (1 per person)
	Fresh rosemary
	Fresh thyme
	Fresh parsley
	Fresh sage
	1 Rasher of bacon (per person)
	A little butter
	Fresh rainbow trout - cleaned; head and tail left on. Stuffed
with a mixture of fresh rosemary, thyme, parsley, and sage loosely
chopped and blended with a little butter. Wrap the fish in a long rasher
of bacon. Enclose in foil and bake in a hot oven for around 25-30
minutes. [This sounds like too long- try 15 minutes and then check the
fish for flakiness-JW]
	Open top of foil and shape like a boat, paint with a little
butter and serve. Serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in mud.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com
http://www.geocities.com/NapaValley/Vineyard/1709

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