Stew (was SC - period fruit pastries)

[Butterfield, Margaret]

What is your Tsimis recipe?  The one I use has no meat just fruit and root
and OJ.  

> -----Original Message-----
> From:	Sharon R. Saroff [SMTP:sindara at pobox.com]
> Sent:	Wednesday, April 28, 1999 5:58 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: Stew (was SC - period fruit pastries)
> 
> Adamantius,
> 
> A short while back there was a discussion on this list about stews and
> kosher food.  I know I mentioned the Jewish Sabbath stew which is known by
> many names.  It is mentioned in the Talmud not so much as a stew as we
> know
> it, but as how to prepare a hot meal for the Sabbath.  Something on the
> order of meat and other things unspecified placed in a pot and slow cooked
> overnight on hot coals.  In the Talmud it is called Hameem.  I have a
> "traditional" recipe (The author has done a lot of research but doesn't
> give an exact date) that lists chicken or lamb, rice, sometimes beans,
> onions and root veggies of various sorts.  I also have a similar one
> called
> Dafina (T'fina) that has potatoes and squash added to the above.  Both are
> Middle Eastern or of the Sephardic Jewish Heritage.  
> 
> As an Ashkanzi (European Jew) I grew up with my grandmother's Cholent
> which
> is beef or chicken, barley, beans and potatoes.  There was always a piece
> of Kishka (the Jewish equivalent of Haagis, but much tastier) in the pot.
> One of my T'fina recipes notes somekind of sausage-like item in the pot
> and
> eggs in their shells (Huevos Haminodos).  I know I have posted my sources.
> 
> Sindara
> 
> 
> 
> 
> 
> 
> 
> 
> At 07:31 AM 4/28/99 -0400, you wrote:
> >Anne-Marie Rousseau wrote:
> >> Howdy all from Anne-Marie
> >> 
> >> re: beef stew type units in period...
> >> 
> >> the only exmaples I've seen of meat stewed with veggies (other than the
> >> onion/meat stuff ubiquitous throughout the medieval corpus) are the
> late
> >> srouces like Robert May, and Digby and friends. 
> >
> >Some things to add to the um, pot:
> >
> >So far, other than brief mentions of Islamic dishes and a couple of
> >Europeans which may or may not come under the heading of an actual,
> >modernish stew, depending on who you talk to, we seem to be
> >concentrating on English sources. 
> 
> 
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