SC - vegetables- green beans , squash

[pat fee]

Yes there is a recipie.  Its called Simple Meat Stew or Mete Stwe withe 
Middlens(barley) Its made with wild onion root, or leeks and mutton, not 
lamb.  Lamb being more tender was roasted or used in recipies such as 
Braties( lamb and leek,carrot and sometimes peas in a turnover.) Mutton 
required much cooking to be tender enought to eat.
Also I have gathered from  trying to use some of these recipies, that the 
Scotts prefered their meat to be "goode an done"  cooked well done almost to 
the point of being uneatable by modern standards.

Lady Katherine McGuire


>From: snowfire at mail.snet.net
>To: lcatherinemc at hotmail.com
>Subject: Re: SC - vegetables- green beans , squash
>Date: Mon, 26 Jul 1999 00:19:22 -0400
>
>Greetings m'lady Catherine,
>
>You are very lucky to have such a treasure with your collection of family
>recipes, and obviously a lot of gentles on the list are extremely
>interested in them. Drooling in fact, I would say!  I must admit I am
>too! ;-)
>
>The thought of having access to recipes of such an age is an extremely
>exciting find to a group of Medieval Cooking Enthusiasts and although
>I realise it's completely up to you, and that the gentles here are are
>very well meaning, :-)I'd like to ask you to please be careful about
>how you disseminate the recipe collection into the public domain.
>
>Your ancestors really deserve credit for so diligently recording the
>recipes for future generations of your family.  All that credit and
>respect should, I feel, accompany the recipes when they are disseminated,
>and I fear that this would not perhaps happen very well if you merely
>sent xeroxed copies to people or if you just put them en mass on a page
>the web, you know? :-)
>
>Maybe I'm over-reacting, but I'm a British traditionalist, and value
>preserving the dignity of our ancestry :-)  (I apparently had an ancestor
>who was one of the Fyrdsmen in Alfred's army at the Battle of Stamford
>Bridge in 1066), I was born and raised in Wales, my mother was Welsh/
>1/4 English and some Irish tinker, my father was English, and my mundane
>surname is Saxon (I take my SCA persona from that side of the family!).
>(I live in CT now!).
>
>I heartily agree that Cindy Renfrow would be a valuable contact as regards
>how to ditribute the recipes in the best way to be true to your ancestors,
>as well as to be generous to others who wish to have a copy of them. :-)
>One idea, actually, might be to converse with Duke Cariadoc about
>possibly including them in a future copy of his Miscellany....  That would
>be nice I think....
>
>Now.
>I do have a related question for you - if I may? :-)
>
>I'm wondering if any of the recipes you have are similar to the
>traditional ones we have in Wales?  In particular, I'm trying to prove
>right now that Welsh "Cawl" (Lamb Stew with Leeks in it) is, in fact,
>period.
>
>Nanna from Iceland has a similar recipe, but Duke Cariadoc says that
>unless I produce an actual Welsh recipe for a stew like that from before
>1600, I cannot claim "Cawl" to be Period (even though I'm sure it has to
>be!).
>
>He said Iceland and Britain have been in contact throughout the centuries,
>so the fact that they both have similar recipes proves nothing, even
>though the recipe for the Cawl I make has been handed down for generations
>in our family.  (It is unfortunate that none of my ancestors had the
>foresight yours did to commit such things to paper!  :-(
>
>Anyway, I wondered if maybe you had a recipe for something similar (with a
>date) amongst your collection, that would prove at least in Scotland, that
>a lamb stew dish like that was definately period?
>
>I'll send you both my recipe and the Icelandic one if you'd like so you
>can compare (and have for a resource even if you don't have a recipe for
>anything similar!).
>
>Any help or suggestion for my quest would be greatly appreciated :-)
>
>Sincerely,
>Elysant de Holtham
>mka Jean Holtom
>
>
>


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