Stew (was SC - period fruit pastries)

[Sharon R. Saroff]

I was noting basically that there are "stew" type dishes in period and
using Cholent, Hameem and Dafina as my examples.  In previous posts a while
back I gave several books as my sources.

Sindara


At 09:09 PM 4/28/99 -0400, you wrote:
>"Sharon R. Saroff" wrote:
>> 
>> 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.
>
>Okay, I'll go with all this, but I'm not sure where you're going with
>it. Is this about the discussion between HG Cariadoc and others on the
>subject of whether stew is period, with answers differing according to
>one's definition of "stew"? (Cariadoc seems to have felt that what most
>people mean by "stew" is the relatively modern American dish involving
>beef or other meat braised with a typical mix of winterish vegetables
>like potatoes, carrots, etc.)
>
>Yes, I'm aware of cholent and similar dishes such as cassoulet in its
>infinite variety, as well as the rather similar olla podrida. Are you
>just telling us that there are stewed dishes out there in period, or do
>you feel I've unfairly neglected to mention them in a discussion on
>modern beef stew with potatoes, etc. ? It's true I didn't mention all of
>them, but that was because I was commenting on the fact that the
>specific references in the current thread seemed to be mostly from
>English sources (and in this claim I was wrong, I now see, because
>something that I'd thought was from Gervase Markham was in fact from
>Platina, albeit pretty similar to a dish in Markham's "The English
>Hus-Wife", despite different locations and centuries).
>
>As to the sources you posted, I'm sure they were there, but I confess
>the only ones I recall seeing at this point are some references to the
>Talmud, and some references to dishes that are traditional and probably
>quite old, if not [easily] documentably so. 
>   
>Adamantius
>-- 
>Phil & Susan Troy
>
>troy at asan.com
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