SC - Hi, I'm new to the list.

[Terri Millette]

Hi.  I put a baking pan filled with water and vinegar on the bottom shelf of
my oven and let that get nice and steamy while I let my lobsters play with
the cats.  After the oven is nice and steamy I find the lobsters and throw
them on the shelf above the pan and shut the door.  Sounds gruesome, doesn't
it.
But tasty, very tasty.  I like the idea of the single malt.  I suppose I'll
have to try it.

> -----Original Message-----
> From:	Philip & Susan Troy [SMTP:troy at asan.com]
> Sent:	Monday, April 26, 1999 10:34 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Lobster - period?
> 
> "Oughton, Karin (GEIS, Tirlan)" wrote:
> > 
> > One of the possibles is to do lobsters...
> 
> > Are there any period sources I could be pointed at, have you got any
> > personal goodies?
> 
> From Diuersa Servicia, Book II of Curye On Inglysch, Ed. Hieatt and
> Butler, Early English Text Society, Oxford University Press, 1985:
> 
> "66.	 For to make blomanger of fysch, tak a pound of rys. Les hem wel &
> wasch; & se)th) tyl (th)ey breste & lat hem kele; & do (th)ereto mylk of
> to pound of almandys. Nym (th) perche or (th) lopuster & boyle yt, &
> kest sugur & salt also (th)erto, & serue yt forth."
> 
> on the next page...
> 
> "75. 	For to mak a lopister, he schal be rostyd in his scalys in a ouen
> o(th)er by (th) feer vnder a panne, and eten wy(th) veneger."
> 
> As I recall, Taillevent suggests eating them with vinegar or verjuice.
> 
> Roasted lobsters, BTW, are a bit of work to get out of the shell,
> compared to moist-cooked versions, but have a concentrated lobster
> flavor that is impossible to reproduce or even describe. I like mine
> with a sauce made from butter, salt and pepper, and single-malt Scotch
> whiskey.
> 
>  HTH,
> 
> Adamantius
> -- 
> Phil & Susan Troy
> 
> troy at asan.com
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