SC - Rissoles on a Fish Day
Seton1355 at aol.com
Seton1355 at aol.com
Sat Mar 13 06:04:31 PST 1999
Thank you My Lady, for your suggestions about Rissoles. It was an interesting
experience to make them. I even have some left over mixture in the freezer to
try maiking Rissoles again to test if the mixture can be frozen. (I fear not,
as I remember reading somewhere that hard boiled egg white turns to rubber
when frozen, but we will see.....
Phillipa
> >
> The recipe says "make your rissoles" but doesn't tell you how. Here is a
> parallel recipe from a roughly contemporary English source:
>
> Ryschewys Closed and Fried
> Two Fifteenth Century p. 45/97
>
> Take figs, and grind them small in a mortar with a little oil, and grind
> with them cloves and maces; and then take it up into a vessel, and cast
> thereto pines, saunders and raisons of corinth and minced dates, powdered
> pepper, canel, salt, saffron; then take fine paste of flour and water,
> sugar, saffron and salt, and make fair cakes thereof; then roll thine stuff
> in thine hand and couch it in the cakes and cut it, and fold them in
> ryshews, and fry them up in oil; and serve forth hot. [end of original;
> spelling modernized]
>
> Note that this recipe gives some detail to "making your rissoles" (I'm
> assuming rissoles are the same thing as ryschews). You make a sweetened
> flour-water dough flavored with saffron. You make "cakes" out of the dough,
> put the filling in the cakes, cut it (?) and fold it the way you are
> supposed to fold ryshews--I simply make a round flat piece of dough, put a
> limp of filling on it, fold over and pinch the edges to seal. You then fry
> this. Given that the "ordinary day" version of your recipe says, "And the
> dough should be very well saffroned", I suspect the same thing is being
> done here.
>
> Elizabeth/Betty Cook
>
>
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