SC - breakfasts

[Oughton, Karin (GEIS, Tirlan)]

Talking of medieval salt fish - my understanding is that the modern
Norwegian dish of 'Lutefisk' is still very close to how it was used in the
medieval period, although perhaps not with all the side dishes.....potatoes
having been sadly lacking : ) 

k.

> -----Original Message-----
> From:	Ian van Tets [SMTP:ivantets at botzoo.uct.ac.za]
> Sent:	Wednesday, January 27, 1999 4:32 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - breakfasts
> 
> Hello the list!
> 
> Allison wrote:
> 
> > 
> > I would guess they were handed a dried, salted fish, like a smoked
> > kipper.  The kippers may have been cooked, and piled on a huge platter
> > for people pick up.  The pottage would have been served in a bowl, I
> > think, and the overnight cooking was most likely the way.  If they
> > bothered to spice, or sweeten it for farm workers, it was probably done
> > early, as the pottage was brought up to hot on a fresh fire.
> > 
> Yes, that was my guess about the porridge, since we do that anyway.  
> One of the things I was speculating about was whether the salt fish 
> (my source, claimed by Elizabeth Burton to be Thomas Tusser) was 
> cooked in any way or crushed and served in a virtual powder form the 
> way many Chinese have dried fish these days on their breakfast 
> congee.  And, I suppose, whether the fish was stirred into the 
> porridge or whether you ate it separately (tho' I imagine that will 
> be clear if/when we ever work out what the serving method was).  Any 
> further clues?
> 
> Cairistiona
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