SC - scallions/shallots

[Stefan li Rous]

Thank you all for the recipes. I'm going to try as many of them as possible
(heh, hope my family likes lamb shanks *grin*).

Artemis

Korrin S DaArdain wrote:

> Enjoy
>
> Korrin S. DaArdain
> Kingdom of An Tir in the Society for Creative Anachronism.
> Korrin.DaArdain at Juno.com
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>         Cameline Sauce (French, 14th c.)
>         Goodman p. 286/25
>         From Cariadoc's Miscellany, Copyright © by David Friedman, 1988,
> 1990, 1992.
>         Note that at Tourney to make cameline they bray ginger, cinnamon
> and saffron and half a nutmeg moistened with wine, then take it out of
> the mortar; then have white bread crumbs, not toasted but moistened in
> cold water and brayed in the mortar, moisten them with wine and strain
> them, then boil all together and put in brown sugar last of all; and that
> is winter cameline. And in summer they do the same but it is not boiled.
>                 Sweet   spicy   Sweet & spicy
>         ginger  1 t     1 t     1 t
>         cinnamon        1 t     1 t     1 t
>         saffron medium pinch for all 3
>         nutmeg  1 whole 1/2 whl 1/2 whle
>         wine    2 T     1/2 c   1/2 c
>         bread crumbs    3 T     2 T     2 T
>         brown sugar     2 T     1 t     1 T
>         cold water      2 c     1 c     1 c
>         Grind smoothly until well ground, add bread crumbs, grind smooth,
> add water and wine, bring it to a boil, simmer until thickened and add
> the brown sugar.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>         Cameline Meat Brewet & Sauce
>         From The Goodman of Paris. Posted by Master Ian / James L.
> Matterer (jmattere at weir.net)
>         This cold meat dish comes from a reference in The Goodman of
> Paris, which lists a Parisian feast of 1393 where there was served "a
> cameline meat brewet - pieces of meat in a thin cinnamon sauce." Although
> it is not known exactly how this particular dish was prepared, this
> recipe is an approximation of how such a meat brewet may have been
> created. Curye on Inglish describes two cold brewets, one without meat
> (p. 128) and one with (p. 129).
>         2 lbs. beef, sliced into thin strips
>         1 tsp. butter
>         1 tsp. salt
>         1/8 tsp. pepper
>         Meat butter in pan, add meat and seasonings and saute until done.
> Drain well and let cool. Place meat in a sealable container and add
> Cameline Sauce to cover. Refrigerate for several days, agitating
> container once a day. Remone from marinade and serve cold or at room
> temperature. Serves 4 - 8.
>         ------------------------------
>         Cameline Sauce
>         "Pound ginger, plenty of cinnamon, cardamon, mace, long pepper if
> you wish, then squeeze out bread soaked in vinegar and strain it all
> together and salt it just right." - Le Viandier de Taillevent, from Food
> in History, p. 219.
>         Unlike many sauces, this one is unboiled as per the description
> in Le Viandier de Taillevent, p. 219: "Cameline sauce has cinnamon as its
> predominant ingredient and is unboiled." Le Viandier also advises us that
> not all sauces contained binding agents (p. 23-24). Bearing that in mind,
> the bread crumbs have been left out of this version of the recipe.
>         1 c. each cider vinegar and water
>         1/2 tsp. cinnamon
>         1/4 tsp. each of ginger, cloves, mace, cardamon, pepper, and salt
>         Combine liquids, add spices and mix thoroughly with a wire whisk.
> Taste for seasonings and adjust accordingly. Use immediately or
> refrigerate for later use.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
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