SC - period fruit pastries

[James Gilly / Alasdair mac Iain]

Adamantius,

A short while back there was a discussion on this list about stews and
kosher food.  I know I mentioned the Jewish Sabbath stew which is known by
many names.  It is mentioned in the Talmud not so much as a stew as we know
it, but as how to prepare a hot meal for the Sabbath.  Something on the
order of meat and other things unspecified placed in a pot and slow cooked
overnight on hot coals.  In the Talmud it is called Hameem.  I have a
"traditional" recipe (The author has done a lot of research but doesn't
give an exact date) that lists chicken or lamb, rice, sometimes beans,
onions and root veggies of various sorts.  I also have a similar one called
Dafina (T'fina) that has potatoes and squash added to the above.  Both are
Middle Eastern or of the Sephardic Jewish Heritage.  

As an Ashkanzi (European Jew) I grew up with my grandmother's Cholent which
is beef or chicken, barley, beans and potatoes.  There was always a piece
of Kishka (the Jewish equivalent of Haagis, but much tastier) in the pot.
One of my T'fina recipes notes somekind of sausage-like item in the pot and
eggs in their shells (Huevos Haminodos).  I know I have posted my sources.

Sindara








At 07:31 AM 4/28/99 -0400, you wrote:
>Anne-Marie Rousseau wrote:
>> Howdy all from Anne-Marie
>> 
>> re: beef stew type units in period...
>> 
>> the only exmaples I've seen of meat stewed with veggies (other than the
>> onion/meat stuff ubiquitous throughout the medieval corpus) are the late
>> srouces like Robert May, and Digby and friends. 
>
>Some things to add to the um, pot:
>
>So far, other than brief mentions of Islamic dishes and a couple of
>Europeans which may or may not come under the heading of an actual,
>modernish stew, depending on who you talk to, we seem to be
>concentrating on English sources. 


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