SC - Liber Cure Cocorum: I.L.L. Follies of 1999 (long)

[Laura C. Minnick]

Gentles,

I believe the original question was, "What did medieval cooks mean by 
'good broth'?"  They seem to have used the term for any kind of flavored 
liquid made by cooking meat, poultry or fish in water.  I have not seen 
the word "stock" used in any of the medieval cookbooks.  Broth seems 
to be the term used to describe the whole spectrum of flesh-based 
liquids.

In the Spanish sources that I know best, "good broth" is usually chicken 
or mutton.  Some recipes specify that the broth should be fatty or lean, 
well-salted or bland, according to the nature of the dish, but not how 
strong it is, nor how it is made.  The only recipes that specify a 
concentrated broth are those for "solsido", which is a specialty dish for 
invalids, made by slowly cooking a hacked-up chicken in little or no 
water.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================