Stew (was SC - period fruit pastries)

[Philip & Susan Troy]

At 4:48 PM -0500 4/27/99, Lenny Zimmermann wrote:
>On Tue, 27 Apr 1999 10:32:06 -0700, david friedman wrote:
>
>> Actually, I'm not sure beef stew is period. More precisely, I can't think
>> of any non-Islamic period recipes that correspond to what modern people
>> think of as "generic stew." There are dishes where the meat has been
>> stewed, but I can't think of any where pieces of stewed meat are combined
>> with substantial vegetables in a thick gravy or something similar. Perhaps
>> someone else can offer examples.
>
>I just happened to have a copy of Platina's "De honesta voluptate et
>valetudine" with me and ran across the following in Book VII, item 34, "Dish
>Made from Meat" (as translated in "Platina: On Right Pleasure and Good
>Health", Mary Ella Milham, Medieval & Renaissance Texts & Studies, Tempe,
>Arizona, 1998):
>
>"Cut up boiled lean meat finely, and when it has been cut up, cook it again
>in rich broth for half an hour, first adding ground bread crust, a bit of
>pepper, and a little saffron. When it has cooled a little, add beaten eggs,
>ground cheese, parsley, marjoram, and finely chopped mint with a bit of
>verjuice. Put these in the same pot, mixed and stirred at the same time,
>stirring slowly with a spoon so as they do not stick together. The same can
>even be done with livers and lung."

I specified "with substantial vegetables."  Mint doesn't qualify.

Incidentally, you will find our worked out version of that recipe (from the
older translation) in the Miscellany under "Potage from Meat."

David/Cariadoc
http://www.best.com/~ddfr/


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

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".

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