SC - Russian embassy meal

[Chris and Trish Makowski]

Considering the discussions which have gone on about bread on the list in
the recent past, I thought some people might be interested in a
serendipitous find I made while checking the carts of new books at the
college where I teach.

Regina Sexton, "Porridges, Gruels and Breads: The Cereal Foodstuffs of Early
Medieval Ireland", in EARLY MEDIEVAL MUNSTER: ARCHAEOLOGY, HISTORY AND
SOCIETY, ed. Michael A. Monk and John Sheehan ( Cork: Cork University press,
1998), pp. 76-86.

The article is based on information from the literature and legal documents
from the early material of Ireland, and the author is able to reconstruct a
surprising amount about these foods, including what was eaten with them as
condiments. While there is no specific recipe given, there is enough detail
available to indicate the ingredients, shaping and handling, cooking
techniques, etc., so that I should think a modern experimenter could make a
pretty close approximation of the beard eaten by the early Irish. The
section headings give a good picture of the contents:

Porridges and gruels
Breads
Ingredients of bread
Baking utensils and methods of preparation
Monastic and penitential bread
The condiments and relishes associated with bread
Conclusion
Notes and bibliography

Yours culinarily,
Francesco Sirene

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