SC - Lab Rat Redux (cooking exper.)

[Valoise Armstrong]

Bear,

Just one quick note. I believe gruene can refer to fresh beans as well
as green
beans.
Instead of dried beans, you might try this with fresh ones.

It does sound good, though I have to ask how strong the flavor of beer
is in this.
I'm one of those strange people who just really doesn't like the taste
of beer.

Valoise

>      Having some favas and no sweetbreads, I decided to return to Das Buch von
>      guter spise and recipe 31.  The favas were boiled until soft.  I ground 3
>      Tablespoons of caraway seed, 1 Tablespoon of bread crumbs and a 1/4 teaspoon
>      of pepper together, then added 2 ounces of cider vinegar, 12 ounces of Amber
>      Bock and a pinch of saffron, let the mix steep for about 1/2 an hour, then
>      strained out the particles.  I then drained the beans and boiled them in the
>      sauce with about a teaspoon of salt.  The result was interesting and might
>      be good as a vegetarian dish at feasts.  I am of the opinion the first boil
>      needs to continue until the beans are almost mushy and the second boil only
>      be long enough to set the flavor in the beans, so that the beans don't get
>      too dry (which was my problem with this dish).  I want to try this recipe
>      with blackeyed peas.
>
>      Ein spise von bonen (A food of beans)
>
>      Siude gruene bonen, biz daz sie weich wersen. so nim denne schoen brot und
>      ein wenic pfeffers.  dristunt als vils kumels mit ezzige und mit biere.  mal
>      daz zu sammene und tu dar zu saffran.  und seige abe daz sode.  und guiz dar
>      uf daz gemalne.  und saltz ez zu mazzen.  und laz ez erwallen in dem
>      condiment und gibz hin.
>
>      Boil green beans (This probably refers to something like fava beans.  These
>      are no string beans.  String beans are a New World food.) until they become
>      soft.  So take then fine bread and a little pepper.  (Take) three times as
>      much caraway seed with vinegar and with beer.  Grind that together and add
>      saffron thereto.  And strain the broth and pour the color thereon and salt
>      it to mass and let it boil in the condiment and give out.
>
>
>
>
>
>
============================================================================

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".

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