SC - Pig's maw, oop

[Mordonna22@aol.com]

Stefan li Rous wrote:
> 
> >And then take vynegre, or vergeous, and pouder ginger, and cast
> > there-to;

> Isn't the original actually saying "vinegar or verjuice"? If this is
> the case and you intentionally left the possibility of verjuice out,
> why? Was it because it is not normally available? Or you don't think
> there is a big taste differance between verjuice and vinegar? But
> from the descriptions here of verjuice being from green grapes or
> other fruits, is red wine vinegar close to the taste of verjuice?

Red wine vinegar and verjuice aren't the same thing, but I think an
assumption is being made that since vinegar is mentioned first as a
possible choice, it is probably also the recommended choice, with
verjuice being a sort of runner-up. Red wine is a likely source for much
medieval European vinegar, and not inappropriate for a rich fish like salmon.
> 
> I've become a convert after listening to you folks on wanting to
> see the original recipes. Even if in this case, I wouldn't be
> sure of just how the salmon was cut without Elizabeth's translation.
> I can read enough to wonder about some things like this verjuice
> question.

The key to the method of cutting is that the original says something
like "cut it into pieces, and each piece with its chine" (or something
along those lines; it's early), the chine being the backbone, usually.
Fish steaks are actually an excellent way for the ossophobic to eat
fish: while a good fillet is boneless, a badly done one often has little
bones hidden amongst the meat, whereas a steak is honest, and you can
see and easily remove any bones, usually in one piece.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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