SC - RE: Onions

[pat fee]

  Do you know if this book would be available in the U.S.?  I asked my 
Library for an ILL and they souldn't find it.

Lady Katherine McGuire


>From: "David Dendy" <ddendy at silk.net>
>Reply-To: sca-cooks at Ansteorra.ORG
>To: "SCA Cooks" <sca-cooks at Ansteorra.ORG>
>Subject: SC - Early Medieval Irish Bread and Porridges
>Date: Sun, 12 Sep 1999 12:14:51 -0700
>
>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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